I pulled some chorizo out of the freezer this morning with a vague idea of something spicy for dinner.  The only tangible was the sausage.  Everything else was open for inspiration.

Did I mention it’s about a million degrees below zero?  Okay.  Not quite, but it was 12° when I left for work this morning.  It’s the end of January and we’ve had it pretty easy thus far.  But I’m a west coast boy who will never – ever – get used to the cold.  I wanted something warm and soothing when I got home.  Macaroni and Cheese started calling my name early.  I thought I’d get a ham steak and do ham & mac & cheese with peas when the idea of a Mexican Mac & Cheese started formulating…

The more I thought of it, the more I wanted it.  Chorizo and tomatoes, jack and cheddar.

A recipe was born…

Mexican Mac & Cheese

  • 1/2 lb fresh chorizo
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • dash cayenne
  • 1 can diced tomatoes, drained
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups milk
  • 2 cups shredded cheeses (cheddar, jack, whatever…)
  • tabasco sauce
  • worcestershire sauce
  • salt and pepper, to taste
  • 1/2 pound macaroni

Remove chorizo from casing and brown with onion and garlic.  Add spices and cook until very fragrant.  Add tomatoes.  Heat and set aside.

Melt butter in saucepan.  Add flour and stir until smooth.  Cook about 3-4 minutes.  Add milk and cook until thickened.  Add cheese, and a few drops of tabasco and worcestershire sauces.  Add salt and pepper, to taste.

Meanwhile, cook macaroni.

When done, mix drained macaroni with chorizo and tomatoes.  Add cheese sauce and mix well.

Place all in buttered casserole and top with buttered bread crumbs.

Bake at 350° for about an hour.

It was all the right things… rich, creamy, slightly spicy, crunchy topping.  Perfect comfort food for a freezing day.

I can’t wait for Spring…