Choriqueso Mac and Cheese
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Every once in a while, during a moment of rare clarity, I will think to myself “I like this and I like that. Why not combine them?” The answer will usually be because it’s extremely unhealthy (like this recipe) or extremely gross. (Considering this is a food blog and I don’t want you to lose your appetite, I won’t mention any examples but you know what I’m talking about). I’m all about moderation though. So long as you don’t overdo things and try to keep a good balance (I have to take an extra bike ride today after eating this Mac and Cheese, for example) you’ll be fine.
Ingredients
- 8 ounces chorizo (The package I use has 9 ounces so anything close to this is fine.)
- 1 cup milk
- 8 ounces pepper jack cheese shredded
- 8 ounces cheddar cheese shredded
- Dash of lemon juice
- Dash of oregano
- 1 lb pasta (I use small shells but whatever you want is cool.)
- Green onions chopped (optional)
Instructions
Cook chorizo in a Dutch oven on medium heat. When chorizo is almost done add milk. Scrape up any browned bits stuck to the bottom of the pan. Add cheeses a handful at a time until all is melted. Add oregano and lemon juice. Keep warm on low heat.
Cook pasta al dente in boiling water according to instructions. When pasta is done, strain and add to cheese mixture. Let the pasta finish cooking in cheese. Keeping on low heat and stirring frequently, cook for about five more minutes. Serve hot with a sprinkle of green onions if using.