150302-16

Mizado Mac & Chorizo

Note: If you bake the mac and cheese while each ingredients is still warm, it shouldn’t take more than 10 minutes for cheese to begin bubbling and the bread crumbs to turn golden on top.  If you refrigerate before baking, wait to add topping until just before putting it in the oven and expect longer cooking time. Want the top darker? Run it under the broiler for a few minutes.

 

Ingredients

  • 1-1/2 pounds large elbow pasta, cooked al dente
  • 2-1/4 pounds chorizo meat (sausage removed from casing)
  • 14 ounces queso blanco
  • 2 cups half and half
  • 1 pound fresh mozzarella, shredded
  • 1 cup Panko breadcrumbs
  • 1/4 cup masa flour
  • 1 teaspoon Mexican spice (or chili powder)

Instructions

  • Remove chorizo meat from casing and brown thoroughly in pan over medium-high heat. Drain well.
  • Place queso blanco and half and half over a low fire until cheese is completely melted. Do not boil.
  • In large bowl, combine pasta, meat, cheese sauce and mozzarella. Mix well with a spoon or clean or gloved hands.
  • Ladle into oiled 2-cup ramekins or 13-by-9-inch pan. Top with bread crumb mixture.
  • Bake oven at 350 for 10 to 15 minutes.

Instructions.

  • Remove chorizo meat from casing and brown thoroughly in pan over medium-high heat. Drain well.
  • Place queso blanco and half and half over a low fire until cheese is completely melted. Do not boil.
  • In large bowl, combine pasta, meat, cheese sauce and mozzarella. Mix well with a spoon or clean or gloved hands.
  • Ladle into oiled 2-cup ramekins or 13-by-9-inch pan. Top with bread crumb mixture.
  • Bake oven at 350 for 10 to 15 minutes.
 
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