Once in a while we like to have some “kick” in our dinner meals and I like chorizo. I like beef chorizo better but I used pork in this dish (either beef or pork can be spicy but also depends on the brand that is purchased). I got the recipe from Taste of Home and I changed it up a little bit…here is a list of my changes:
- Rotini noodles (whole grain)
- Extra 6 oz of chorizo
- 4 Tbsp whole wheat flour
- 2 tsp cornstarch
- 3 cups of shredded mexican blend cheese
- 3 Tbsp breadcrumbs
- Half & Half
We hope you enjoy! You can also add bell peppers, salsa, avocados, etc…
Makes: 4 servings
Here’s what you’ll need:
2 cups whole wheat rotini noodles
1 cup Half & Half
2 tsp cornstarch
3 cups shredded mexican blend cheese
12 oz. Mexican chorizo
1/2 cup minced onion
4 Tbsp whole wheat flour
2 tsp lime juice
3 Tbsp breadcrumbs
1 Tbsp butter
Mix the cornstarch with the shredded cheese in a bowl and set aside (the cornstarch will help prevent the cheese sauce from being too stringy)….
Put the half & half in a small saucepan and heat until steamy. Keep warm while you prepare the recipe…DO NOT BOIL….
Cook noodles according to package directions (I cooked mine to al dente-cooked but still firm to the bite). While the noodles are cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and add the onions, put into a medium-thick bottomed saucepan on medium-high heat. When the chorizo begins to sizzle, reduce the heat to medium….
Cook the chorizo, stirring often…about 10 minutes…..
When the noodles are cooked, drain and set aside. Pre heat the oven to 375 degrees and spray an 8″ x 8″ baking dish with non-stick cooking spray and make sure to check on your half & half in the saucepan….NO BOILING ALLOWED 🙂
Everything WILL clump up so reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pan for about 2 minutes. Add the hot half & half 1 tablespoon at a time, stirring constantly…..
When all the half & half has been added, heat the mixture to a gentle simmer and cook fo 2 minutes, meanwhile add the lime juice. Mix the shredded cheese into the chorizo/half & half sauce and stir until melted…..
Next, add cooked noodles to the mixture and stir until well combined….
Pour the mixture into a baking dish…..
Make sure the top is level and dust the top with breadcrumbs and then “dot” the butter sporadically over the breadcrumbs….
Bake until the breadcrumbs are golden (I also spread a little bit of shredded cheese over the top of the breadcrumbs).
2 cups elbow macaroni
1 cup milk
1 tsp cornstarch
4 oz (1 cup) of shredded cheddar cheese
4 oz (1 cup) of shredded pepper jack cheese
6 oz Mexican chorizo
1/2 cup minced red onion
2 Tbsp flour
2 tsp lime juice
2 Tbsp breadcrumbs
1 Tbsp butter (cut up)