Chorizo Mac and Cheese with Cheesy Chicharrón Topping
Creamy mac and cheese mixed with crumbled Mexican chorizo and a cheesy chicharrón (pork rind) crumble topping. A Latin twist on an American classic!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8 servings
- 16 ounces orecchiette or your favorite pasta
- 4 tablespoons butter
- 2 tablespoons flour
- 3 cups whole milk
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 4 cups Wyke Farm’s Ivy’s Vintage Reserve Cheddar shredded
- 4 ounces crumbled Mexican chorizo cooked and drained
- 1/2 cup finely crushed pork rinds
- 1/2 cup grated Parmesan cheese
In a saucepan, cook macaroni according to package instructions until al dente. Drain and set aside.
In a large pot, melt butter over medium-high heat. Whisk in flour and cook for 2 minutes to create a roux. Whisk milk, salt, pepper, and smoked paprika then cook until mixture thickens, about 3 minutes.
Reduce heat to medium-low. Add the cheddar and stir until cheese is completely melted. Add in cooked orecchiette, cooked crumbled chorizo and carefully stir to combine.
Preheat broiler and lightly grease a 9x13 baking dish. Transfer mac and cheese to baking dish. In a small bowl, combine crushed pork rinds with parmesan and sprinkle on top of mac and cheese.
Place baking dish in broiler and broil for 3-5 minutes until the topping is golden brown. Serve immediately. Enjoy!