Saturday, March 17, 2012

My Best Mac Yet (chorizo mac and cheese)

After a week working hard on a Mission Trip to Joplin, MO, Tia came home with one request on her mind: mac and cheese, homemade, with Velveeta and crushed tortillas on top. I wasn't sure exactly which recipe she was asking for, so just whipped up something new with some of her favorite elements. It was a hit, and my family said it was their most favorite yet. They also reminded me that I was long overdue for a blog post :)

4 ounces raw chorizo
1 small onion (about 2" diameter)
1 mild green chili pepper or jalapeno
1 lb whole wheat rotini or other short cut pasta
2 cups cooked cauliflower, chopped (fresh or frozen)
16 ounces Velveeta (small block) cut into 1/2 " chunks
1/2 cup half and half
1 cup crushed tortilla chips
1 cup shredded cheddar cheese

A break from trash pickup to plant trees
Butter or spray a 13x9" baking dish and heat oven to 400 degrees. Cook pasta according to package directions (I use my Microwave Pasta Maker). You can either cook your cauliflower along with the pasta, or you can add frozen cauliflower to the pasta pot for the last 3 minutes to thaw. Drain and return pasta and cauliflower to the pot, but do not rinse.

While the pasta is cooking, brown chorizo in a skillet over medium-high heat. Once it has rendered its fat, add onions and peppers (* with or without ribs and seeds depending on preferred heat level) and cook until they are tender. Reduce heat to low and add the half and half and Velveeta.  Stirring frequently, cook until the cheese has melted and forms a smooth sauce.

Pour 1/2 of the sauce over the pasta and stir to combine. Pour pasta into baking dish and pour the remaining cheese sauce over the top. Sprinkle tortilla chips on top and the shredded cheddar over them.

Bake casserole for 20 minutes until the top is browned.

For the pasta maker and TONS of other amazing products, check out my Tupperware site:

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