Can I make this dish ahead of time?

Yes! Assemble the mac and cheese (without baking) up to one day in advance. Cover and refrigerate. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed.

How do I keep the topping crispy when reheating?

If reheating leftovers, cover loosely with foil for most of the baking time, then remove the foil for the last 10 minutes so the panko topping re-crisps.

Can I make it vegetarian?

Absolutely. Simply use soy chorizo instead of meat-based chorizo. The flavor remains just as bold and satisfying, thanks to the Real California cheeses.

What’s the best way to serve this for a crowd?

Bake it in two medium-sized dishes instead of one large one. This makes it easier to transport, reheat, and serve at parties or potlucks, and ensures everyone gets some of that irresistible crust.

Mexican Mac and Cheese with Chorizo

Description

This isn’t your average mac and cheese, it’s the kind that steals the show at your holiday table. Creamy, smoky, and irresistibly cheesy, this Mexican-inspired twist on a classic comfort dish is made for entertaining. The tender macaroni is coated in a velvety blend of Real California Cheddar and Pepper Jack, layered with flavorful chorizo, and topped with a golden crust of buttery panko and crumbled Cotija.

Ingredients

Scale

7 tablespoons Real California Unsalted Butter, divided
1/3 cup all-purpose flour
3 cups Real California Whole Milk
1 cup Real California Heavy Whipping Cream
4 cups shredded Real California Cheddar, divided
2 cups shredded Real California Pepper Jack
1 (9 ounce) beef, pork or soy Mexican chorizo, cooked
1 (16 ounce) package macaroni pasta, cooked, drained and cooled
¼ cup melted Real California Milk Salted Butter
1 ½ cups panko or breadcrumbs
½ cup crumbled Real California Cotija
½ teaspoon smoked paprika

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Instructions

Preheat oven to 350°F. Grease a 4-quart baking dish with 1 tablespoon butter.
Heat remaining unsalted butter in a large saucepan over medium heat. Whisk in flour. Continue whisking until golden brown; about 1 minute.
Whisk in milk and cream until smooth and bubbles begin to appear; about 2 minutes.
Add 2 cups cheddar and pepper jack. Continue whisking until smooth and thick.
Reduce heat to low. Add cooked chorizo and stir until completely incorporated.
Add cooked pasta and gently stir until coated with cheese sauce. Remove from heat.
Pour half of the mac and cheese into prepared baking dish. Add a layer of remaining cheddar cheese then add another layer of remaining mac and cheese. Set aside.
Combine melted butter, panko, cotija and paprika in medium bowl. Stir until mixed well.
Spoon panko mixture evenly over the top of the mac and cheese.
Bake for 35 minutes or until golden and bubbly. Serve.