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This spicy, smoky, cheesy mac and cheese gets great meaty flavor from the chorizo sausage – and a crunchy, slightly sweet cornflake crumb topping.
Yield:8 Servings
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1 pound celantani (twisted elbows) pasta
7 ounces cured chorizo sausage, diced
6 tablespoons unsalted butter, divided
3/4 cup corn flake crumbs
1/4 cup all-purpose flour
3 cups whole milk
2 chipotle peppers in adobo sauce, seeded and minced + 1 tablespoon adobo sauce
1 pound extra sharp cheddar cheese, shredded
8 ounces jack cheese, shredded
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