Best 8 Chorizo Chile Mac N Cheese Recipe By Tasty Recipes

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Are you craving a delightful and comforting dish that combines the bold flavors of Mexican chorizo and the classic goodness of chile mac n' cheese? Look no further! This article presents a delectable recipe from Tasty that guarantees to tantalize your taste buds. Prepare to embark on a culinary journey where smoky chorizo, creamy cheese, and tender pasta come together in perfect harmony. Get ready to indulge in a flavorful masterpiece that will soon become a favorite in your kitchen.

Let's cook with our recipes!

CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY



Chorizo Chile Mac 'N' Cheese Recipe by Tasty image

Here's what you need: beef chorizo, olive oil, red bell pepper, small jalapeño, Mccormick® ground cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, all purpose flour, heavy cream, shredded sharp cheddar cheese, shredded pepper jack cheese, kosher salt, dried cellentani pasta, panko breadcrumbs, olive oil, shredded sharp cheddar cheese, jalapeño

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

16 oz beef chorizo
1 teaspoon olive oil
1 ⅓ cups red bell pepper, diced/small
⅓ cup small jalapeño, diced
1 ¼ teaspoons Mccormick® ground cumin
¾ teaspoon McCormick® Ground Cinnamon
½ teaspoon McCormick® Smoked Paprika
½ teaspoon McCormick® Onion Powder
1 tablespoon all purpose flour
45 oz heavy cream
2 ⅓ cups shredded sharp cheddar cheese
2 ⅓ cups shredded pepper jack cheese
1 teaspoon kosher salt
1 lb dried cellentani pasta, cooked according to package instructions
1 cup panko breadcrumbs
3 teaspoons olive oil
¾ cup shredded sharp cheddar cheese
1 jalapeño, thinly sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3-5 minutes.
  • Transfer half of the chorizo to a medium bowl and set aside.
  • To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
  • Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
  • Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
  • Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
  • Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
  • Transfer to the oven and bake for 10-20 minutes, or until the crust is golden brown.
  • Scoop the mac 'n' cheese into bowls and garnish with sliced jalapeño.
  • Enjoy!

SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE



Spicy Macaroni and Cheese with Chorizo Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound penne pasta
3 cups cherry tomatoes
2 teaspoons olive oil, plus drizzling
Salt and pepper
1 package chorizo, casings removed and finely chopped
6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 cups shredded Monterey pepper jack
1 cup sharp white Cheddar
1 (2.7-ounce) can fried onions

Steps:

  • Heat oven to 350 degrees F.
  • Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
  • Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
  • Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
  • Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
  • Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

CHILI CHEESE MAC 'N' CHEESE RECIPE BY TASTY



Chili Cheese Mac 'n' Cheese Recipe by Tasty image

Here's what you need: mac 'n' cheese, ground beef, grated cheddar cheese, red kidney bean, green chilli, chili powder

Provided by Julie Klink

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 box mac 'n' cheese
½ lb ground beef, cooked
¼ cup grated cheddar cheese
1 cup red kidney bean
4 oz green chilli, 1 can
2 teaspoons chili powder

Steps:

  • Cook 1 box of Mac 'N' Cheese according to instructions on box.
  • Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
  • Top with desired garnish. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams

CHILI MAC 'N' CHEESE RECIPE BY TASTY



Chili Mac 'n' Cheese Recipe by Tasty image

Here's what you need: lean ground beef, small white onion, garlic, diced tomato, kidney bean, black beans, chili powder, cumin, seasoned salt, chicken broth, cavatappi pasta, sharp cheddar cheese, shredded sharp cheddar cheese, sour cream, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small white onion, diced
2 tablespoons garlic, minced
14.5 oz diced tomato
7 oz kidney bean
7 oz black beans, half of a can
1 ½ tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon seasoned salt
3 ½ cups chicken broth
10 oz cavatappi pasta, or any other pasta
3 cups sharp cheddar cheese, shredded
shredded sharp cheddar cheese
sour cream
fresh cilantro

Steps:

  • In a large pot, cook ground beef and onions over medium high heat until browned.
  • Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
  • Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
  • Add the pasta, and cook according to package instructions.
  • Stir in the cheese, and cook for an additional five minutes, or until thickened.
  • Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 1670 calories, Carbohydrate 134 grams, Fat 92 grams, Fiber 11 grams, Protein 69 grams, Sugar 18 grams

CHILI MAC 'N' CHEESE POPS RECIPE BY TASTY



Chili Mac 'N' Cheese Pops Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, green bell pepper, ground beef, tomatoes, red kidney bean, green chile, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, lime, whole milk, elbow macaroni, unsalted butter, salt, pepper, grated cheddar cheese, grated cheddar cheese, corn tortilla, all-purpose flour, large eggs, oil, fresh cilantro, bamboo skewers

Provided by Julie Klink

Categories     Appetizers

Yield 18 servings

Number Of Ingredients 28

1 tablespoon olive oil
1 large yellow onion, diced
1 green bell pepper, diced
1 lb ground beef
3 tomatoes, diced
15.5 oz red kidney bean, 1 can
4.5 oz green chile, 1 can
3 tablespoons tomato paste
2 teaspoons cumin
½ teaspoon pepper
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon paprika
¼ teaspoon cayenne pepper
1 lime lime, juiced
5 cups whole milk
1 lb elbow macaroni
½ cup unsalted butter, 1 stick
1 teaspoon salt
½ teaspoon pepper
1 ½ cups grated cheddar cheese
1 cup grated cheddar cheese
9 oz corn tortilla, 1 bag
1 cup all-purpose flour
3 large eggs, beaten
oil, for frying
3 tablespoons fresh cilantro, chopped, for serving
18 bamboo skewers, thick

Steps:

  • Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
  • Add the green bell pepper and cook until softened, about 3 minutes.
  • Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
  • Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
  • In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
  • Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
  • Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
  • Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
  • Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
  • Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
  • Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
  • Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
  • Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
  • Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
  • Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
  • Transfer to a wire rack or paper towels to drain.
  • Sprinkle with cilantro and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 45 grams, Fat 19 grams, Fiber 4 grams, Protein 21 grams, Sugar 6 grams

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

CHORIZO CHILI



Chorizo Chili image

I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.

Provided by Mary Nace

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

2 teaspoons olive oil, or as needed
¼ cup chopped onion
2 cloves garlic, minced
1 pound ground beef
12 ounces chorizo sausage
1 (14 ounce) can diced tomatoes
1 (14 ounce) can prepared chili
1 (14 ounce) can butter beans
¾ cup tomato sauce
1 tablespoon chili powder
1 tablespoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
  • Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
  • Cook on High until flavors have blended, 3 to 4 hours.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g

Tips:

  • Use a good quality cheese blend for the best flavor. A mix of cheddar, Parmesan, and Gruyère is a classic choice.
  • Cook the macaroni according to the package directions, but drain it a minute or two early so it's still slightly al dente.
  • Don't be afraid to adjust the amount of chili powder and cumin to your taste. If you like it spicy, add more chili powder. If you prefer a milder flavor, use less.
  • Top the mac and cheese with your favorite toppings, such as chopped green onions, cilantro, or crispy bacon.

Conclusion:

This chorizo chile mac and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. It's cheesy, spicy, and flavorful, and it's sure to be a hit with everyone who tries it. So next time you're looking for a new mac and cheese recipe, give this one a try. You won't be disappointed.

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