I had some chorizo in the fridge and was trying to come up with a way to use it when I started thinking that it has been a long time since I had made Mac and Cheese. I picked up some gluten-free pasta made from quinoa flour and threw this together. It got rave reviews from the family, and I loved it as well.
The addition of the chorizo and the New Mexico green chiles was a great combination, and really took this mac and cheese to a new level. That spicy sausage and the mild fire-roasted goodness of the chiles is tempered by the smoothness of the cheese sauce to make a real special meal. This one will get made again around here, and you really should give it a try. Your family is bound to love this little piece of Fat Boy Heaven.
Fat Boy Heaven's Gluten Free Mexican Mac and Cheese with Chorizo and Green Chiles
- 1 package Gluten Free Macaroni (I used quinoa ziti, but any will work)
- 1 lb Beef Chorizo
- 1/2 quart Fire Roasted Green Chiles
- 1 stick unsalted sweet cream butter
- 1/2 cup gluten free AP Flour
- 4 1/2 cups cheese (I used a 4 Cheese Mexican Blend, but Cheddar or a Cheddar Jack blend would work)
- 2 1/2 cups milk
- 1 cup Mexican Crema (Mexican sour cream, you can use plain sour cream)
- Cook Pasta according to directions on package, drain and set aside.
- In a large sauce pan melt butter over medium-high heat. Once melted slowly whisk in flour until all incorporated. Cook for 5-10 minutes until paste thickens. Add milk, stirring constantly until milk starts to foam (do not bring to boil). Slowly add cheese 1/2 cup at a time, stirring until melted before adding next batch, reserving 1/2 cup for garnishing. Keep stirring cheese sauce slowly until it thickens. It will seem thin, but should heavily coat the back of a spoon.
- In a large frying pan over medium-high heat cook chorizo thoroughly. Drain as much grease as you can using a paper towel to wick it off of the top of the sausage. Add green chiles and cook 5-10 minutes.
- Place macaroni in a large mixing bowl. Pour cheese sauce over macaroni and gently toss to coat, being careful not to break pasta.
- Grease a 9x13 baking dish. Pour Pasta and cheese sauce into baking dish. Spread chorizo and chile mixture evenly over the top of pasta. Sprinkle broken corn chips over the top covering completely, and bake at 375 for 30 minutes. Sprinkle 1/2 cup of cheese that was reserved over the top and let rest for 5-10 minutes to set before serving.