Chorizo macaroni and cheese

Ditch the blue box and make this spiced up Mexican-inspired chorizo macaroni and cheese instead.

Chorizo macaroni and cheese recipe

Adapted from Simply Recipes

Serves 4

Ingredients:

• 2 cups elbow macaroni
• Olive oil
• 6 ounces Mexican chorizo, casing removed
• 1 small red onion, diced
• 1/2 red bell pepper, diced
• 2 jalapeños, diced
• 2 tablespoons all-purpose flour
• 1 cup milk, warmed
• 1 cup grated cheddar cheese
• 1 cup grated pepper jack cheese
• 1 cup corn kernels
• 1 cup canned black beans, rinsed and drained
• 2 teaspoons lime juice
• 2 tablespoons panko breadcrumbs

Directions:

1. Preheat the oven to 375 degrees F. Lightly oil an 8 x 8-inch baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook macaroni according to package directions. Drain well. Reserve.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chorizo and cook until dry and crisp, about 2 minutes, breaking up the chorizo with a wooden spoon as it cooks. Add the red onion, bell pepper and jalapeños. Cook until the onions begin to soften, about 3-4 minutes.
4. Whisk in the flour until well combined, then gradually whisk in the milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in the cheddar and pepper jack cheeses until smooth, about 1-2 minutes. Remove from heat.
5. Stir in the cooked macaroni, corn, black beans and lime juice.
6. Spread the macaroni into the prepared baking dish. Sprinkle the panko evenly over the top.
7. Bake for 20-25 minutes, or until golden brown on top. Let cool for 10 minutes before serving.

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