Recipe: Chorizo mac and cheese

Looking to spice up dinner? Patrick Reitmayer from Salt of the Earth catering has a recipe to help.

Chorizo Mac and Cheese Recipe


  • 2 cups elbow macaroni
  • 1 cup milk
  • 1 teaspoon corn starch
  • 4 ounces shredded cheddar cheese (about 1 cup)
  • 4 ounces shredded pepper jack cheese (about 1 cup)
  • 6 ounces Mexican chorizo
  • 1/2 cup minced red onion
  • 2 Tbsp flour
  • 2 teaspoons lime juice
  • 2 Tbsp breadcrumbs
  • 1 Tbsp butter


1 Mix the corn starch with the 2 cheeses in a bowl and set aside.

2 Put the milk into a small saucepan and heat until steaming, do not let boil.

3 Cook the macaroni noodles as directed on the package, but 2 minutes less, so it’s still firm.

4 Remove chorizo from its casing and put into a thick saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook the chorizo, stirring often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes.

5 When the macaroni is cooked,drain it and set aside. Preheat oven to 375°.

6 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 scraping the bottom of the pot, for 2 minutes. Add the hot milk a little at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.

7 Mix the grated cheese into the chorizo milk sauce. Mix in the cooked macaroni.  Stir in the lime juice. Pour it into a small casserole dish. Make sure the top is level. Dust the top with the breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20 to 25 minutes.

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