chorizo mac and cheese with panko bread crumbs recipe

I have a particular fondness for macaroni and cheese, because it is the first meal I ever remember making all on my own for our family. That certainly works well in this dish, because you hit a nice chunk of the spiciness in every bite. The Mexican variety of chorizo is usually not cooked in the casings, but is instead removed and crumbled up as it cooks. It is particularly good in macaroni and cheese, where the creamy sauce creates a perfect balance of flavors. It is spicy, but not searingly so, instead, having lots of nice warm flavors. Just a few years ago, it was impossible to find outside areas with a large Hispanic community, but that has changed, and now you can find it nearly anyplace. There are different characteristics for each, but here in the states, the Mexican influenced variety is probably most common. This past weekend, the protein was chorizo.Ĭhorizo is sausage, Spanish, Portuguese and Mexican in origin. We go from grilling and salads to something along the lines of comforting cheesy casseroles with combos of pasta, veggies and whatever protein is close to hand. Cocktail hour on the porch requires a jacket and shoes, and something delectable baking in the oven is nice when we finally wander back into the house. This time of year, I starting shifting how I cook.

Chorizo mac and cheese with panko bread crumbs recipe