When it comes to mac and cheese, I’ve always been kind of a snob. Throughout my whole life, I have been adamant that I only like crazy-creamy mac and cheese, like my Copycat Stouffer’s Mac and Cheese. But no more! My world has been rocked by this spicy chorizo mac and cheese.
Over the summer, my next door neighbors had a big family get together at their house, and kindly invited our whole clan over to eat. I’ll try just about anything to save face and be polite, so I scooped up some of their baked macaroni and cheese, although I had already convinced myself in my head that it wasn’t going to be my cup of tea.
It was phenomenal! I had never had a mac and cheese quite like it. Even though it was baked, it wasn’t dry at all, and it was super cheesy. I had to know how it was made, so I texted her and pleaded for her to share the recipe. Turns out, it was a variation on a recipe from a Patti LaBelle cookbook. I think the difference stems from the beaten eggs that are added to it instead of making a roux. This was a decidedly un-laborious mac and cheese recipe, really more of a “throw it together” recipe than I am used to.
I thought it would be awesome as a spicy jalepeno chorizo mac and cheese recipe, so I made my own twist on it here. I couldn’t have been more pleased with how this turned out- spicy, filling, and packed with cheese. Anyone that likes a little “kick” to their food is going to love this!
Spicy Jalepeno, Hot Sausage and Chorizo Mac and Cheese
Ingredients
- 1 lb mezze penne pasta
- 8 tablespoons butter cut into small pieces
- 8 oz chorizo sausage
- 8 oz hot sausage
- 2 cups half-and-half
- 8 oz Velveeta cheese cut into small cubes
- 1 1/2 cups sharp cheddar shredded
- 1 cup mild cheddar cheese shredded
- 2 eggs beaten
- 2 jalepenos seed and ribs removed, thinly sliced
Instructions
- Preheat oven to 350F.
- Bring a pot of salted water to a boil. Add pasta; cook until al dente. Drain and return to pot.
- Add the butter and stir until melted.
- Heat a small skillet over medium high heat. Add the chorizo and hot sausage to the skillet. Break up into small pieces and cook until brown.
- Add the half and half, Velveeta, 1 cup of the sharp cheddar and 1/2 cup of the mild cheddar to the pasta. Stir together, then fold in the cooked sausage and jalepenos.
- Spray a shallow serving dish (sized approximately 13 x 9) with nonstick cooking spray. Pour in the macaroni mixture and top with remaining cheese.
- Bake in preheated oven for 35 minutes.
Karly says
Okay, it doesn’t get much better than this. Peppers and meat and tons. of. cheese. PERFECTION!
Rosie says
Oh wow yum, this looks and sounds so delicious! I love a good meaty mac & cheese¬
Mrs Major Hoff says
This sounds amazing, and I must make it. Living in Texas I’m used to those ingredients but never thought to make it with mac and cheese. Delish!
Jess Wright @ The Cookbook Obsession says
Wow. Just wow.
This would please everyone at my table! Meat, pasta, cheese – what could be better?!
I am going to save this and make it very, very soon 🙂 Looks great
Monica says
When do you add the eggs?
Jacqueline says
Oh jeez. My bad. They get added with the cheese!
Charmayne says
This sounds tasty! Will this work with elbow macaroni?
Jacqueline says
Absolutely!!
Krista says
What would you suggest to make this a saucy Mac n cheese?
Jacqueline says
I would follow the base recipe for my copycat Stouffer’s Mac and Cheese, using the butter/flour roux with the milk. Then add in the cheddar and Velveeta from this recipe, along with the cooked sausage/chorizo/jalpenos. You won’t need the eggs.
Christina says
Just made this and it was amazing. My husband who doesn’t like mac & cheese had two servings. I didn’t think I would love it but absolutely LOVE!!
Megan Meyer says
This looks amazing! Can’t wait to make it. Where did you get these adorable crocks?
Jacqueline says
The ones in the picture are Staub cast iron mini cocottes. There is also a set of 3 ceramic ones from them that are nearly identical: https://amzn.to/2PXsjjx