Mexican Mac & Cheese

Mexican Mac & Cheese

ingredientes

  • 8 ounces FUD® Original Chorizo, casing removed (½ cup)
  • ½ (16-ounce) package elbow macaroni
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups half and half
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon white pepper
  • 1 package (12 ounces) FUD® Oaxaca Cheese, diced
  • 6 ounces FUD® Campirano™ Panela Cheese, shredded (1½ cups)
  • ¼ cup FUD® Mexican Style Cream
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro

preparación

  • Preheat oven to 375°. In large skillet, cook chorizo over medium-high heat 7 minutes or until cooked through, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate.
  • In large saucepot, cook macaroni as label directs; drain and return to saucepot.
  • In large skillet, melt butter over medium-high heat. Whisk in garlic and flour and cook 2 minutes or until lightly browned. Whisk in half and half, salt, nutmeg and pepper, and cook 4 minutes or until smooth and slightly thickened. Stir in cheeses, and cook 2 minutes or until smooth, stirring frequently. Remove from heat and whisk in cream. Fold chorizo and cheese mixture into macaroni until combined; transfer to 2-quart baking dish.
  • In small bowl, combine breadcrumbs, olive oil and cilantro; evenly sprinkle over macaroni mixture. Bake 30 minutes or until edges bubble and top is browned.