Do you like Mexican food? Does macaroni and cheese make you happy? If you answered yes to either question, you’re in luck. I never, ever tire of these two things, and putting them together takes it to the next level. Loaded up with some flavorfully (is that a word?) intense ingredients and topped with an extra dose of creaminess from the avocados, it’s like your own little slice of heaven. Like a really seriously delicious heaven. Totally.
Mexican Mac and Cheese with Chorizo and Avocado Crema
- 1 lb box macaroni pasta
- 4 Tablespoons butter
- 4 Tablespoons flour
- 4 cups whole milk
- 1 tsp salt (plus more)
- a few dashes of tabasco sauce
- 1 tsp cumin
- 1 tsp coriander
- 12 oz pepperjack cheese, freshly shredded
- 12 oz extra sharp cheddar cheese, freshly shredded
- 5 oz can jalapenos
- 1 cup black beans
- 8 oz chorizo, cooked and diced
- 1/2 cup loosely chopped cilantro
- 1 avocado
- 1/4 cup sour cream
- 1 lime juiced
Cook pasta according to package directions.
Meanwhile, in medium sauce pan whisk together the flour and butter (roux) and cook for about 5 minutes until smooth. Slowly add the milk while whisking continuously until the milk is incorporated into the roux and is smooth. Simmer for about 5-10 minutes or until sauce begins to slightly thicken (it will coat the back of a wooden spoon).
Once the sauce thickens, remove from heat and whisk in 3 cups of the cheese until smooth. Add salt, tabasco, cumin and coriander and then turn heat off. Slowly add the cheese a little at a time while continuously whisking. Continue adding the rest of the cheese and whisking until smooth. Check for seasoning and add more salt and pepper to taste.
Add in the jalapenos, beans, chorizo and cilantro.
For the avocado crema, combine all ingredients in a food processor or blender and blend well until smooth. Add a spoonful of water to thin, if needed. Check seasonings and adjust.
Serve macaroni and cheese with a drizzle of avocado crema and chopped tomatoes if desired.