Chef Zac Horton from Public School 303 shows us how to make Chorizo Mac & Cheese.
CHORIZO MAC & CHEESE
4 oz Butter
1 cup Hard Spanish Chorizo – diced
1 cup Half & Half
½ tsp Chili Flake
24 oz Cheese Sauce – see below
2 tsp Kosher Salt
32 oz. Campanelle Pasta – cooked (16oz dry)
4 cup Kale – cleaned and shredded
2 cups Kettle-cooked Potato Chips
Step 1 Cook pasta in boiling salted water till al dente. Drain and reserve for next step.
Step 2 Sauté chorizo and chili flakes in butter for 1-2 minutes. Add heavy cream. Sauté until mixture begins to thicken. Add cheese sauce and cook till warm. Add kale and pasta, cook until heated through.
Step 3 Place Mac and Cheese into casserole dish and bake at 350 degrees until hot and bubbly (about 20 minutes). Remove from oven and crumble kettle chips on top.
½ cup Butter
2 tsp Shallots
½ cup Flour
4 cups Whole Milk
1 tsp Kosher Salt
¼ tsp Black Pepper
4 oz Emmantal Cheese
4 oz Cheddar Cheese
8 oz Velveeta Cheese
Step 1 On medium heat, sauté shallots in butter until fragrant (about 4 minutes). Add flour and cook for an additional 2 minutes, being careful not to brown the roux.
Step 2 Add the milk, salt and pepper and cook until sauce begins to boil and thicken, about (3 minutes). Reduce to a simmer and continue to cook for 5 minutes on low heat. Add cheese and stir constantly until melted. Remove from heat and reserve for next step.