New Mexican Macaroni & Cheese
New Mexican Macaroni & Cheese
Ingredients:
1 pound large elbow macaroni
1 tablespoon olive oil
1 cup chopped red bell pepper
½ cup chopped red or white onion
5 ounces chopped tomatoes
5 ounces Hatch Green Chile
1 pound ground beef
1 (1 ounce) packet Taos Spice Merchants New Mexican Chorizo
1 jar Hatch Red Chile Sauce (you need about 10 ounces)
2 tablespoons butter
2 tablespoons flour
1 cup milk
2-1/2 cups shredded Mexican blend cheese
Salt & pepper to taste
Directions:
Preheat oven to 425°F. Spray a 9"x 13" baking dish with non-stick cooking spray and set aside.
In a large pot, cook the macaroni to al dente according to package directions and drain.
Return to large pot.
Heat the olive oil over medium-high heat in a large skillet.
Add the chopped red bell pepper and onion.
Cook until onions become translucent.
Stir in chopped tomatoes & green chile.
Saute for another 3 minutes.
Add the ground beef to the hot skillet.
Cook until meat is cooked all the way through, 4-5 minutes.
Drain grease off meat, if necessary, and return to skillet.
Add the packet of Taos Spice Merchants New Mexican Chorizo.
Stir until ground beef is completely coated in seasoning.
Add cooked ground beef to pot with cooked macaroni.
Pour Hatch Red Chile Sauce over everything in the pot and stir gently to coat. Add butter to hot skillet.
Once butter is melted, whisk in flour until a thick mixture forms.
Turn heat to medium low and add milk, whisking constantly until mixture starts to thicken.
Add 2 cups cheese and stir until cheese is melted.
Season cheese sauce with salt and pepper to taste.
Pour cheese sauce over the macaroni mixture in the large pot.
Serve immediately or transfer mixture to prepared baking dish.
Sprinkle with remaining ½ cup shredded cheese.
Bake in preheated oven for 10-15 minutes or until cheese is bubbling and starting to brown and crisp on top.
Let set for about 5 minutes before serving.
Click here for Taos Spice Merchants New Mexican Chorizo
