↞ recipe box start page
Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
2 tbsp flour
1 3/4 cup whole milk
8 oz good quality sharp cheddar, shredded
4 oz havarti, grated
1 tsp cumin
1 lb chorizo, browned and crumbled
1/2 packed cup cilantro, roughly chopped
1 cup of roasted red pepper, diced
2 large jalapenos, 1 diced and 1 thinly sliced(for garnish)
3/4 cup panko
2 cups elbow macaroni
Kosher salt and fresh cracked black pepper
Preheat oven to 400 degrees. Place a large pot of water over high heat . Bring the water to a boil while making the bechamel for the cheese sauce. Once the water comes to a boil, add a very liberal amount of salt.
Make the bechamel. Add two tbsp of unsalted butter to a medium-sized saucepan. Place the sauce pan over medium-low heat. Once the butter has finished melting, add 2 tbsp of flour to the pan to make the roux. Whisk the flour and butter constantly for about 1 minute so that the raw flour flavor has a chance to cook away but not long enough for the flour to brown.
Slowly add the milk in a stream while whisking constantly to ensure a smooth, lump-free sauce. Once all the milk has been incorporated, allow the sauce to come to a simmer, stirring frequently. Simmer the bechemel for about 10 minutes or until the sauce has thickened. Once the sauce has thickened, turn off the heat and add the havarti and sharp cheddar.
Stir the sauce until all the cheese has completely melted. Taste the sauce and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Add the chorizo, cilantro, diced jalapeno, and roasted red pepper to the sauce, stir to combine.
Add the elbow macaroni to the salted boiling water. Cook for two minutes less than the recommended cook time on the package. Drain the pasta then add it back to the pot. Pour the cheese sauce into the pot with the pasta. Toss to coat. Scrape the macaroni and cheese into a baking dish, making sure to get every last drop of sauce. Sprinkle panko over the top of the pasta. Bake at 400 degrees for 15-20 minutes until the panko has started to turn golden. Serve hot and garnish with fresh jalapeno slice.
view more member recipes
SOUTHWESTERN MACARONI AND CHEESE
view my recipes
print
save
Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
2 tbsp flour
1 3/4 cup whole milk
8 oz good quality sharp cheddar, shredded
4 oz havarti, grated
1 tsp cumin
1 lb chorizo, browned and crumbled
1/2 packed cup cilantro, roughly chopped
1 cup of roasted red pepper, diced
2 large jalapenos, 1 diced and 1 thinly sliced(for garnish)
3/4 cup panko
2 cups elbow macaroni
Kosher salt and fresh cracked black pepper
Preheat oven to 400 degrees. Place a large pot of water over high heat . Bring the water to a boil while making the bechamel for the cheese sauce. Once the water comes to a boil, add a very liberal amount of salt.
Make the bechamel. Add two tbsp of unsalted butter to a medium-sized saucepan. Place the sauce pan over medium-low heat. Once the butter has finished melting, add 2 tbsp of flour to the pan to make the roux. Whisk the flour and butter constantly for about 1 minute so that the raw flour flavor has a chance to cook away but not long enough for the flour to brown.
Slowly add the milk in a stream while whisking constantly to ensure a smooth, lump-free sauce. Once all the milk has been incorporated, allow the sauce to come to a simmer, stirring frequently. Simmer the bechemel for about 10 minutes or until the sauce has thickened. Once the sauce has thickened, turn off the heat and add the havarti and sharp cheddar.
Stir the sauce until all the cheese has completely melted. Taste the sauce and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Add the chorizo, cilantro, diced jalapeno, and roasted red pepper to the sauce, stir to combine.
Add the elbow macaroni to the salted boiling water. Cook for two minutes less than the recommended cook time on the package. Drain the pasta then add it back to the pot. Pour the cheese sauce into the pot with the pasta. Toss to coat. Scrape the macaroni and cheese into a baking dish, making sure to get every last drop of sauce. Sprinkle panko over the top of the pasta. Bake at 400 degrees for 15-20 minutes until the panko has started to turn golden. Serve hot and garnish with fresh jalapeno slice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Southwestern Macaroni And Cheese
by sgre52160
8 oz. elbow macaroni or cavatappi pasta (ridged spiral pasta) 2 cups milk, divided 1/4 cup flour 2 cups shredded cheddar cheese 1 (4-oz.) can chopped green chiles 1/2 cup chopped green onio
by sgre52160
8 oz. elbow macaroni or cavatappi pasta (ridged spiral pasta) 2 cups milk, divided 1/4 cup flour 2 cups shredded cheddar cheese 1 (4-oz.) can chopped green chiles 1/2 cup chopped green onio
Southwestern Cheese Dip
by sgre52160
1 lb 4 oz cream cheese, room temperature 1/2 cup mayonnaise 3/4 cup sour cream 1 cup grated cheddar cheese 1/2 cup grated parmesan cheese 1-2 jalapenos, diced fine 2 green onions, chopped fine
by sgre52160
1 lb 4 oz cream cheese, room temperature 1/2 cup mayonnaise 3/4 cup sour cream 1 cup grated cheddar cheese 1/2 cup grated parmesan cheese 1-2 jalapenos, diced fine 2 green onions, chopped fine
Southwestern Ravioli And Cheese
by sgre52160
1 red, green and yellow bell pepper, thinly sliced 1 tbsp olive oil 1/2 tsp seasoned salt Pepper, to taste 1/4 tsp garlic powder and sugar 1 pkg frozen ravioli, cooked according to pkg direction
by sgre52160
1 red, green and yellow bell pepper, thinly sliced 1 tbsp olive oil 1/2 tsp seasoned salt Pepper, to taste 1/4 tsp garlic powder and sugar 1 pkg frozen ravioli, cooked according to pkg direction
Southwestern Cheese Appetizer
by sgre52160
1/2 cup olive oil 1/2 cup white wine vinegar 1/4 cup fresh lime juice 1/2 (7.5 OZ) jar roasted sweet red peppers, drained and diced 3 green onions, minced 3 tbsp chopped fresh parsley and cilantr
by sgre52160
1/2 cup olive oil 1/2 cup white wine vinegar 1/4 cup fresh lime juice 1/2 (7.5 OZ) jar roasted sweet red peppers, drained and diced 3 green onions, minced 3 tbsp chopped fresh parsley and cilantr
Southwestern Broccoli Cheese Soup
by sgre52160
4 cups water 4 chicken bouillon cubes or vegetable bouillon cubes 4 cups fresh broccoli florets 3 cups frozen southern-style hash brown potatoes 1 cup chopped carrots and celery 1/2 tsp each salt
by sgre52160
4 cups water 4 chicken bouillon cubes or vegetable bouillon cubes 4 cups fresh broccoli florets 3 cups frozen southern-style hash brown potatoes 1 cup chopped carrots and celery 1/2 tsp each salt
view more member recipes
related CDKitchen recipes
Four Cheese Macaroni And Cheese
Pearl Bailey's Macaroni And Cheese
Polka Dot Macaroni And Cheese
Baked Old Fashioned Macaroni And Cheese
Southwestern Cheesy Chicken Skillet
Macaroni & Cheese For 100
Easy Cheesy Beef Mac
2-Step Macaroni And Cheese
Macaroni and Cheese for a Crowd
All Day Macaroni and Cheese