Macaroni with Chorizo and Cheese
Prepare this mold of delicious macaroni in a creamy tomato sauce with chipotle chili, manchego cheese, and cheddar cheese. They have pieces of chorizo and are baked to gratin. They are super creamy, you will love them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 3 liters water
- 2 cups elbow pasta
- 1 tablespoon salt
- 1 tomato, seedless and peeled
- 1 clove garlic, for the sauce
- 1 chipotle chile in adobo sauce, for the sauce
- 1/2 cups table cream, for the sauce
- 1 cup cow's milk, for the sauce
- 1 cup Manchego cheese, grated
- 1 cup cheddar cheese, grated
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 Chata® ranchero chorizo
- 1/4 cups onion, finely chopped
- 1/2 cups cheddar cheese, grated for topping
- 1/2 cups Manchego cheese, grated for topping
Preparation
50 mins
20 mins
Low
- Preheat the oven to 200° C.
- Heat a pot of water until boiling, add salt and cook the macaroni until al dente. Drain and set aside.
- For the sauce, blend the tomato with the garlic, chipotle chili, sour cream, and milk until you obtain a smooth sauce. Set aside.
- In a pan, cook Chorizo Chata® Ranchero until it releases its fat, fry the onion in the same fat, pour in the blended mixture and cook for 5 minutes, add the cheeses, and season to your liking. Incorporate the pasta and cook for 1 more minute. Pour the mixture into an oven-safe mold, sprinkle manchego and cheddar cheese on top.
- Gratin in the oven, serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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