Spicy Macaroni And Cheese With Chorizo Sausage Recipes

Steps:

• Mix the cornstarch with the 2 cheeses in a bowl and set aside. The cornstarch will help prevent the cheese from getting too stringy.
• Put the milk into a small saucepan and heat until steamy. Keep warm, do not boil.
• Put 2 qts. of water, salted with 1 Tblsp. salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni. Return to a boil, and cook, uncovered for about 2 minutes less than the macaroni package specifies.
• While the macaroni is cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put in a medium thick-bottomed saucepan on medium high heat. When the chorizo starts to sizzle, reduce heat to medium. Cook, stirring often, for 2 minutes. Add the minced onion and cook the mixture until the onions soften, about 3-4 minutes.
• When the macaroni is cooked, but still a little firm, drain it and set aside. Preheat oven to 375*.
• Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scaping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.
• Mix the shredded cheese in to the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. Pour the mac and cheese into a small casserole dish. Make sure the top is level. Dust the top with breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20-25 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Steps:

• In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
• In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
• Pour the mixture over the pasta and cover with shredded Cheddar.
• Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
• Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
• *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

Steps:

• Crumble chorizo into large nonstick skillet; cook on medium heat until done, stirring frequently. Drain chorizo; return to skillet.
• Add Macaroni, tomatoes and water; stir. Bring to boil; simmer on medium-low heat 15 min. or until macaroni is tender, stirring occasionally
• Add Cheese Sauce Mix; stir until blended. Top with shredded cheese.