When I am sick, tired or stressed I frequently crave macaroni and cheese. As a kid I ate a lot of Kraft Dinner and though as an adult I still love the ease of the box I sometimes want the real thing.
In this case the real thing, aka homemade macaroni and cheese, was inspired by this deliciously pungent, smokey cheddar. This may be better than the butternut squash or the Blue Cheese macaroni and cheese recipes that I have made in the past. The salty chorizo gives the dish texture and the green onions cut the richness. If your family is anything like mine they will start cooing as soon as it goes in the oven; the aroma is intoxicating.
Smoked Cheddar, Chorizo and Green Onion Macaroni and Cheese
(serves 2)
Preheat oven to 350F. Cook macaroni until al dente, drain and set aside.
In a small saucepan add butter and heat to medium low. Whisk in flour and cook for 2 minutes, whisking regularly. Slowly whisk in milk and turn the heat to medium high. Bring to a simmer and whisk regularly. Simmer for 2 minutes or until starting to thicken. Add a pinch of salt and pepper. Slowly whisk in cheddar (reserve a small about 1/4 of the cheese) and hot sauce until sauce is a uniform texture.
Stir in sausage and green onion and season to taste. Gently fold in cooked macaroni and pour into a casserole dish. Top with freshly ground pepper and remaining cheese. Bake for 25 minutes or until browned on top and bubbling.
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