Chorizo Macaroni and Cheese
 
Yield: 4 to 6 servings
Ingredients
  • 4 (6-inch) corn tortillas
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 3⁄4 pound smoked chorizo sausage, coarsely chopped
  • 1⁄2 cup chopped yellow onion
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • 8 ounces orecchiette pasta, cooked
  • 1⁄2 cup chopped fresh cilantro
Instructions
  1. Preheat oven to 350°. Brush both sides of tortillas with oil; cut into 1⁄2-inch strips. Spread evenly on a baking sheet; sprinkle with salt.
  2. Bake, stirring occasionally, until lightly browned and crisp, approximately 10 minutes. Let cool completely.
  3. In a large skillet, cook sausage and onion over medium heat, stirring occasionally, until browned, approximately 8 minutes. Drain; set aside.
  4. In same pan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, salt, and pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
  5. Stir in 1⁄2 cup cheese until melted. Stir in sausage mixture and cooked pasta. Sprinkle with remaining 1⁄2 cup cheese and cilantro. Serve with tortilla strips.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chorizo-macaroni-cheese/