Wanna know the key to the creamiest mac and cheese EVER? Evaporated milk! Yep.. that's right... oh.. and eggs. Yep, those two very simple ingredients make the standard old mac and cheese that much more creamier and decadent! Unfortunately, I may never make mac and cheese another way again, but that's neither here nor there. For now, just trust me that this is one killer mac and cheese recipe.
This would have been perfect just by itself...but you know me, I'm never satisfied, I needed to make it be that much more. So for a little kick, I added chorizo and some Cholula hot sauce. How can you really go wrong there, right?
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Stove Top Chorizo Mac & Cheese
Adapted from Alton Brown
8 oz whole grain penne pasta
1/4 cup unsalted butter
6 oz evaporated milk
1 teaspoon hot sauce (I used Chili Garlic Cholula)
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 teaspoon dry mustard
10 oz shredded cheddar cheese
1 red sweet pepper, diced
1/2 lb. Mexican ground chorizo, cooked
Cook the pasta according to package directions; drain. Add butter to bottom of the same pot and put the pasta back into it; tossing to coat.
Whisk together the egg, evaporated milk, hot sauce, salt, pepper, and dry mustard until well combined. Stir into the pasta and add the cheese. Continue to cook over low heat until the cheese has melted. Add the pepper and cooked chorizo and toss to combine. Enjoy!
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