Chorizo Beer Mac & Cheese – AS SEEN ON CW6
Adapted from: http://www.tasteofhome.com/recipes/beer-macaroni—cheese
Servings Prep Time
12servings 20minutes
Cook Time
20minutes
Servings Prep Time
12servings 20minutes
Cook Time
20minutes
Ingredients
  • 1 package elbow macaroni16 ounces
  • 1/4cup butter
  • 2 Garlic Clovesminced
  • 1/4cup all-purpose flour
  • 1tablespoon ground mustard
  • 1teaspoon salt
  • 3/4teaspoon pepper
  • 2-1/2cups 2% milk
  • 3/4cup amber beer
  • 1/4cup heavy whipping cream
  • 3cups shredded cheddar cheesedivided, 12 ounces
  • 2cups shredded fontina cheese8 ounces
  • 2tablespoons grated parmesan cheesedivided
  • 2tablespoons minced chives
  • 1cup red bell pepperchopped
  • 1cup broccolichopped into bite-size pieces
  • 1-2 tablespoons chipotle chillies in adobochopped
  • 1 chorizo sausageto taste
  • 1/2cup bread crumbs
Instructions
  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives, bell pepper, and broccoli (if using).
  4. Drain macaroni and stir into sauce. Stir in chipotle chillies to taste. Transfer to a large greased baking dish. Add dollops of chorizo on top, to taste. Sprinkle with remaining cheddar, parmesan, and bread crumbs.
  5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Let stand for 5 minutes before serving.
  6. Enjoy!