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Friday, October 28, 2011

Stove Top Chorizo Mac & Cheese

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
Printable Recipe 
8 oz whole grain penne pasta
1/4 cup unsalted butter
2 eggs
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!

One Year Ago:  Creamy Chipotle Cheddar Chicken


Beth said...

Evaporated milk and an egg. Who knew! This sounds like a great variation on a standard.

StephenC said...

Oh my, this is sheer genius.

Big Dude said...

My mom used canned milk alot in her cooking. I believe I've decided I prefer the stove top vs the baked version of mac & cheese and chorizo makes everything better

Nicole said...

oh my goodness. This will be dinner for us...SOON!!

Mary said...

This sounds lovely. I'm a fan of stovetop mac n' cheese. I find oven versions very dry. I hope you havea great day. Blessings...Mary

Inside a British Mum's Kitchen said...

Ohhh - that sounds good! infact may well sample it later today! found you from Stephen's blog - yours is lovely and I'm signing up to follow:)
Mary x

Jean | Delightful Repast said...

That looks creamy and delicious! And how can you go wrong with a little splash of Cholula! I'd have to throw this in the oven and dry it out a bit for my husband; he likes his macaroni and cheese pretty dry. Oh well, we all have our little quirks, I suppose.

Andrea the Kitchen Witch said...

I've never tried evap milk in mac & cheese!! Why?!?! It looks SO good Jenn! Rich, creamy, gooey and cheesy just like a good mac & cheese should be. I want some for lunch please, I'll be right over :)

At Anna's kitchen table said...

Yum, yum, yum Jenn. You're making me so hungry!

Miss Meat and Potatoes said...

Holy guacamole Jenn. What a great tip and delicious recipe!! Yum!

Pam said...

The mac & cheese looks so rich and creamy! I bet the added chorizo makes it over the top delicious!

debbie said...

We love mac and cheese here and adding chorizo just makes is sound so good and spicy!!!

Candace said...

That's it. Jenn-topia here I come! This mac & cheese looks amazing!

Katie said...

Oooh, I've never heard of that trick before! Thanks!

Angie's Recipes said...

I see..that's two magic ingredients...yours looks mouthwatering.

Mary said...

This looks so good, Jenn! I've tried so many versions of mac n cheese over the past year and I just haven't found one we love. I tried a version with evap milk, but the taste just kills it for me. :( WHY do I taste the evap milk so strongly in everything I put it in? I wonder if the spices and hot sauce would mask it more? I am definitely going to try the egg trick one of these days. Yours looks perfectly creamy!! None of mine have looked that nice at all.

Michael Toa said...

mac and cheese with chorizo? oh yes! It looks so rich and creamy and delicious. I must try using evaporated milk next time.

Desi said...

Wow I never knew to use evaporated milk and eggs. Yours does look super creamy... love your addition of hot sauce and chorizo to give it some kick, but I'm sure it's also delish without it! Bookmarking this to try :)

Chris said...

Wow, that does look creamy and delicious, Jenn!

Cheap WOW Gold said...

I am certainly going to try the egg trick just one of those days.

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