Chorizo Mac n Cheese. Make sure the top is level. Dust the top with the breadcrumbs, then dot with the butter. There are lots of ways to jazz up macaroni and cheese.

Chorizo and bacon mac 'n' cheese; This competition is now closed. Remove chorizo from its casing and put into a medium thick-bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. You can have Chorizo Mac n Cheese using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chorizo Mac n Cheese

It's 3.25 Cups of milk or water.
It's 1 pound of pasta of choice (I use a mixture of Penne and Rotini).
Prepare 5 tablespoons (75 g) of unsalted butter, divided.
Prepare 4 teaspoons (20 g) of sodium citrate.
Prepare 1 1/4 pounds (567 g) of grated sharp cheddar cheese.
It's 4 ounces of grated Gouda cheese.
Prepare 1 teaspoon (5 ml) of hot sauce, such as Frank's RedHot.
Prepare 1/2 teaspoon (2 g) of mustard powder.
You need 1/4 teaspoon (1 g) of garlic powder.
You need 1/2 pound (225 g) of grated Gruyère cheese.
It's 4-5 of fresh Chorizo sausage links.
Prepare 3/4 cup of panko bread crumbs.
You need 1/2 Cup of grated Parmigiana Reggiano.

The mac 'n' cheese on its own is criminally cheesy, gooey and more-ish, but we've gone and added some deliciously sweet n' smokey 'chorizo' because we're mental like that. We even used two different kinds of vegan cheese. Take us away, Officer, we're guilty as charged. Yes, I made mac and cheese but it's definitely not your ordinary mac and cheese.

Chorizo Mac n Cheese step by step

Preheat oven to 350°F. In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside..
In a large saucepan, bring 3 cups (720ml) water or milk to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add Cheddar and Gouda cheeses in small increments, using an immersion blender to incorporate it completely into the sauce before the next addition. When all the cheese is added and the sauce is smooth and glossy, blend in hot sauce, mustard powder, and garlic powder. Season with salt, if necessary..
Cook Chorizo sausage links on grill, broiler or pan, until skin is crispy. Slice cooked sausage into small slivers and add to cheese sauce, mixing in evenly..
Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface into an even layer..
Add panko to a small mixing bowl. Melt remaining 3 tablespoons butter, then add to panko and mix until evenly coated. Add grated Parmesan to Panko and mix evenly. Season with salt, if so desired). Scatter panko mixture all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 20 minutes (ovens can vary; check often to prevent top from burning)..
Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven..

It's filled with red bell pepper, jalapeños, black beans, corn and best of all, chorizo. Just a couple of months ago, I never even had chorizo and now I'm adding it to everything! This is definitely my favorite kind of mac and cheese yet. Roll any leftover cold mac 'n' cheese into walnut-sized balls and coat in flour, beaten egg and breadcrumbs. Pour the drained pasta into the cheese sauce and mix well.