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Cranberry Chorizo Macaroni and Cheese

Cranberry Chorizo Macaroni and Cheese

Creamy, dreamy cheesy pasta with a little sweet and a little spice. Try this Cranberry Chorizo Macaroni and Cheese for a totally new spin on macaroni and cheese.
Course Main Course, Side Dish
Cuisine cranberries, macaroni and cheese, pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Erica

Ingredients

  • 1/2 Tbs + 2 tsp extra virgin olive oil divided
  • 8 oz Spanish chorizo sausage small dice
  • 1 small yellow onion small dice
  • 2 Tbs pickled jalapeno diced
  • 1 cup heaping Cape Cod Select Premium Cranberries, halved
  • 8 oz pasta of choice such as elbows or bowties
  • 2 Tbs unsalted butter
  • 2 Tbs all-purpose flour
  • 2-1/2 cups milk
  • 2 tsp Dijon mustard
  • 2-1/2 cups shredded cheese see Notes
  • 1 tsp kosher salt
  • 1/8 tsp fresh cracked pepper
  • 1/2 cup plain panko breadcrumbs

Instructions

  1. Heat oven to 350F. Bring a large pot of water to a boil.
  2. Heat 1/2 Tbs olive oil in a large nonstick skillet on med-high heat. Add chorizo, onion, jalapeno, and cranberries. Cook, tossing often, until chorizo is lightly browned and cranberries and onion are softened. Remove from heat and set aside.
  3. Put the pasta to cook al dente according to package directions.
  4. Meanwhile, make the cheese sauce. Heat the butter and flour in a medium saucepan, whisking until smooth. Let bubble a minute to cook the flour, then whisk in the milk, beer, and Dijon. Heat, stirring constantly, until warm and remove from heat. Add the salt and pepper.
  5. In a small bowl, combine the panko breadcrumbs with the remaining 2 teaspoons olive oil.
  6. Add the cheeses and pasta to the sauce at the same time, as well as the cranberry-chorizo mixture. Stir until well combined. Note that the cheese doesn't have to be completely melted. Transfer to a 13x9 bake dish. Top with the panko crumbs.
  7. Bake at 350F for 20 minutes until bubbly and golden on top. Yields 6 servings.

Recipe Notes

Don't you love recipes that tell you to use what you have on hand? I used 1 cup sharp white cheddar, 1 cup colby/jack, and 1/2 cup parmesan. Just stick with light/white cheeses and you'll be fine. Same goes for the pasta, just use what'cha got in the cupboard.