Cheesy Mexican Chorizo Mac
- Servings: 6-8
A casserole favorite: sautéed Mexican chorizo, red bell pepper and jalapeño. Topped with bread crumbs and baked to cheesy perfection!
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INGREDIENTS:
| 2 cups | San Giorgio® Elbow Macaroni |
| 8 oz | Mexican chorizo |
| 1 small | onion, diced |
| 1 | red bell pepper, diced |
| 2 | jalapeño pepper, diced (optional) |
| 2 Tbsps | flour |
| 1 cup | milk |
| 1 cup | Cheddar cheese, shredded |
| 1 cup | Monterrey Jack cheese, shredded |
| 2 Tbsps | panko bread crumbs |
DIRECTIONS:
- Preheat oven to 375º F. Coat an 8×8 inch square baking dish with non-stick spray.
- Prepare pasta according to package instructions and drain. Set aside.
- Remove chorizo from casing and break up with wooden spoon in a skillet and brown over medium heat, about 5 minutes. Add onion, bell pepper and jalapeños (optional) and cook until just softened, about 3 to 4 minutes.
- Sprinkle on flour and stir until well combined. Slowly stir in milk until combined, about 1 to 2 minutes. Whisk in both shredded cheeses and combine until you have a smooth sauce. Turn off heat.
- Add cooked pasta to skillet and combine. Transfer mixture into the baking dish.
- Add bread crumbs to the top of the casserole and bake for 20 to 25 minutes, or until bread crumbs are lightly browned and cheese is bubbly.
- Remove from oven and let cool for 10 to 15 minutes before serving.
