Spicy Mac-n-Cheese with Chorizo and Tomatoes
This pasta recipe requires our Purnell's Chorizo, cherry tomatoes, pepperjack cheese, cheddar and more. The whole family will love it!
Heat oven to 350 degrees F. Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and set aside.
Add the cherry tomatoes to a sheet tray, drizzle with oil and then salt + pepper. Bake for 15-20 minutes, until visibly plump and softened.
Heat a large skillet over medium heat, adding 2 tsp of olive oil. Saute the chorizo in a saute pan until cooked thoroughly.
Melt the butter in a large pot over medium heat. Add flour and stir for 1 minute. Whisk in the warmed milk and bring mixture to a boil. Continue to whisk constantly.
Stir in the mustard powder and hot sauce. Add cheese; reserving 1/2 cup for the topping. Stir well. The mixture will thicken as the heat increases.
Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes.
Top with reserved cheese. Bake for 35 minutes.
- 1 pkg Purnell’s Chorizo
- 1 pound macaroni noodles
- 3 cups cherry tomatoes (grape tomatoes will also work)
- 1 1/2 cups PepperJack cheese, shredded
- 1 1/2 cups White cheddar (we like the sharp!), shredded
- 2 tsp olive oil + some for drizzling
- 6 Tbs butter
- 1/2 cup all-purpose flour
- 4 cups milk, warm
- 1 tsp dry mustard
- 1 Tbs hot sauce
- Salt + Pepper, to taste