Mexican Mac and Cheese
Comfort food is always appropriate during a pandemic!
Mac and cheese has been a staple here for the past month, so sprucing it up was a refreshing, and necessary, change.
We scored some awesome Chorizo sausages at Red Mountain Farm that when paired with our Taco Enhancer spice blend made for a fabulous Mexican themed pasta dish. To ease some of the guilt of eating so many cheesy noodle dishes, spinach from Streamside Farms was the perfect ingredient to justify our guilty pleasure.
Knoydart Farm’s ‘medium cheddar cheese’ added the perfect creaminess that every mac n’ cheese dish strives to achieve. We missed out on grabbing it from the New Glasgow Farmers Markets online shop, but luckily you can still support local as they carry Knoydart products in Sobeys as well!
- 13 oz (about 2½ cups) elbow noodles
- 12 oz chorizo sausage, casings removed
- grapeseed oil
- ½ tbsp Big Cove Foods ‘Taco Enhancer’ spice blend
- 8 oz fresh Spinach
- 1 Red Pepper, diced
- 8 oz Medium Cheddar (about 2½ cups), grated
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups Milk
- ½ cup panko
- 2 tbsp butter
Preheat oven broiler.
Bring a large pot of water to a boil and cook pasta according to instructions.
Place a large pan over medium-high heat and coat the bottom with the oil. Add the chorizo to the pan, using a wood spoon break up the meat well. After a couple minutes, add the red pepper and cook until softened and meat is starting to brown. Move the chorizo mix to a bowl and set aside.
In the same pan, lower the heat to medium and melt the butter. Stir or whisk in the flour and cook 1-2 minutes. Slowly add the milk, a little bit at a time while whisking constantly. Once smooth, stir in the Taco Enhancer spice blend and salt to taste. Turn heat to low/warm and add the cheese and stir until melted. Add the chorizo and red pepper mixture and keep warm.
Once the pasta is done, drain and add it to your cheese mix along with the spinach. Pour it into an oven safe dish, fits a 9″ x 13″ well.
In a small bowl, combine the panko crumbs with the butter and salt and pepper to taste. Add to the top of the mac and cheese and allow to crisp up under the broiler for a couple minutes. Keep a close eye not to burn the top.
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