Shrimp Mac and Cheese with Chorizo
WHAT YOU NEED
- 1 12 ounce box of pasta, cooked and drained (follow the package instructions)
- 1 pound shrimp, peeled and deveined
- 1 package (9 oz.) Cacique® Beef or Pork Chorizo
- 2 cups Cacique® Mexican Style Four Cheese Shredded Cheese
- 1 cup half-and-half
- 1 cup milk
- 2 tablespoons olive oil
- 1 ½ tablespoons all-purpose flour
- Salt and pepper to taste
- For the topping:
- ¼ cup melted butter
- ¾ cup panko bread crumbs
- ½ cup Cacique® Mexican Style Four Cheese Shredded Cheese
- 2 tablespoons fresh parsley, chopped
HOW TO MAKE IT
- Preheat oven to 400°F. Coat a 13×9-inch baking dish with cooking spray. In a large skillet heat oil on medium, add chorizo and cook for 2 minutes or until crisp. Remove 4 tablespoons of chorizo and set aside for topping. Add shrimp and cook for two minutes, but do not cook through. Place shrimp in a bowl to cool.
- In a sauce pan over medium heat, melt butter. Whisk in flour and cook for 4 minutes, stirring frequently. Gradually whisk in milk and half-and-half. Simmer 10 minutes, stirring occasionally and until thickened. Stir in 2 cups of Cacique® Mexican Style Four Cheese Shredded Cheese into milk mixture until blended. Season with salt and pepper to taste. Turn off the heat.
- Add the cooked macaroni and sauce to the chorizo & shrimp mixture and stir until well combined. Make the topping by mixing the reserved 4 tablespoons of chorizo with the melted butter and panko. Spoon the macaroni mixture into prepared baking dish and top with more Cacique® Mexican Style Four Cheese Shredded Cheese and panko mixture. Bake for 20 minutes or until hot in center and bubbly. Sprinkle on chopped parsley and serve while hot.
