Mexican Mac and Cheese with Chorizo and Chipotle
Creamy one-pan mac and cheese with chorizo, roasted corn, black beans, and a spiced chipotle cheese sauce topped with Panko breadcrumbs. Baked until bubbly and golden, this Southwestern take on the classic combines sharp cheddar and Monterey Jack for depth, finished with fresh cilantro and sliced jalapeno for heat and brightness.
Ingredients
- 2 ½ cups medium pasta shells, uncooked
- 1 tablespoon olive oil
- 4 ounces chorizo or spicy chicken/turkey sausage, diced
- 1 ear corn, kernels removed
- ½ yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 jalapeno, seeded and finely chopped
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups 1% milkwhole milk1:1dairy
richer sauce
- ¾ cup shredded Monterey Jack, divided
- 1 ¼ cup shredded sharp cheddar, divided
- 1 chipotle pepper in adobo, mincedhabanero pepper0.5:1spicevegetable
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- ½ teaspoon ground cumin
- ½ teaspoon Mexican chili powder
- ¼ cup whole wheat Panko breadcrumbs
- 2 tablespoons freshly chopped cilantro(optional)
- 1 jalapeno, thinly sliced(optional)
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Cook pasta according to package directions and set aside.
- 3
Heat olive oil in a large cast iron skillet or pan over medium-high heat. Add corn and sausage, saute for 5 minutes until corn is cooked through and sausage is lightly browned.
- 4
Add onion, bell peppers, and jalapenos to the pan. Cook for 4 minutes until vegetables are just tender.
- 5
Stir in black beans and cooked pasta shells, then remove from heat and set aside.
- 6
Make a roux by melting butter in a medium saucepan over medium heat. When melted and bubbling slightly, whisk in flour and cook, whisking constantly, for 2-3 minutes.
- 7
Add milk to the roux and cook, whisking constantly, until thickened, 6-8 minutes. Sauce should coat the back of a spoon.
- 8
Lower heat and whisk in half the Monterey Jack, most of the cheddar, chipotle pepper, cumin, and Mexican chili powder.
- 9
Pour cheese sauce over pasta mixture in skillet or transfer pasta mixture to a lightly greased baking pan and add sauce. Stir with spatula to coat everything evenly.
- 10
Top with remaining Monterey Jack and cheddar cheeses, then sprinkle evenly with Panko breadcrumbs.
- 11
Bake for 30 minutes until cheese is melted and bubbling.
- 12
Serve garnished with cilantro and sliced jalapeno.
Tips
The roux may take 6-8 minutes to thicken the sauce; be patient and keep whisking to avoid lumps.
Use an oven-safe skillet or pan for the vegetable and sausage mixture to go directly in the oven and save cleanup.
Do not skip the step of coating everything evenly with cheese sauce before baking to ensure consistent flavor throughout.
Good to Know
Cover and refrigerate for up to 3 days. Reheat covered in a 325-degree oven until warmed through, about 15-20 minutes.
Assemble the dish through the cheese sauce step up to 4 hours ahead, cover, and refrigerate. Add Panko topping just before baking.
Serve hot directly from the skillet or baking pan. Garnish generously with fresh cilantro and sliced jalapeno at the table for color and heat.
Common Mistakes
Do not skip whisking the roux constantly to avoid lumps in the final sauce.
Do not add cheese to the sauce while still at a rolling boil to prevent the sauce from becoming grainy or breaking.
Do not overbake; 30 minutes should produce a bubbly top with golden Panko without drying out the pasta.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
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