Chris' Tex-Mex Mac and Cheese

"Recipe is from Southern Living."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
13
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat broiler with oven rack 5 1/2 inches from heat. Broil peppers and corn at the same time on an aluminum foil-lined jelly-roll pan. Broil peppers 10 minutes or until blistered, turning after 5 minutes. Broil corn 20 minutes or until charred, turning every 5 minutes. Place peppers in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers. Cut corn kernels from cobs. Reduce oven temperature to 400°.
  • Cook pasta in boiling salted water to cover 8 to 10 minutes or until al dente. Drain.
  • Cook chorizo in a medium skillet over medium heat, stirring often, 2 to 3 minutes or until crisp; remove chorizo, and drain on paper towels. Discard drippings.
  • Melt 3 tablespoons butter in a large heavy saucepan over medium heat; whisk in flour until smooth, and cook, whisking constantly, 2 minutes or until golden brown. Slowly whisk in milk, and cook, whisking often, 10 to 12 minutes or until thickened. Remove from heat, and gradually add cheese, stirring until smooth. Stir in chopped peppers, corn kernels, chorizo, salt, and pepper. Gently stir together cheese mixture and pasta in a large bowl. Spoon into 6 (8-oz.) ramekins.
  • Combine tortilla chips, panko, and 3 tablespoons melted butter; sprinkle over pasta.
  • Bake at 400° for 12 to 15 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes