I got really excited when I saw this. My chorizo had been languishing in the freezer, and I had a huge family fish fry coming up, a shit ton of drum, fresh caught 30 min away in Lynnhaven Inlet by my cousin. Hushpuppies, baked beans, coleslaw and I offered to bring my smoked mac’n’cheese. Then I saw this recipe and knew I was going to mess with it, BigTime. Woot! Here’s how it went down:
Cooked chorizo in a pan, drained. Then added 12 oz Hormel Black Label bacon, cut up w/kitchen shears into chunks. I fried it in the chorizo grease on low for 60 min to get it crispy but SO INFUSED w/the Wagyu chorizo flavor! Drained and set aside for a day in the fridge, together.
1 lb pasta, cooked/drained.
Cheeses: Beemster Goat Gouda 8 oz, Pepper Jack 8 oz, Smoked Gouda 8 oz, Velveeta 4 oz (helps with creaminess)
Wisk the flour, corn starch w/ 1/2 c powdered whipping cream, 1 T Spanish Garden taco seasoning (or Pensey’s chili seasoning) then mix with 1 cup water.
In large mixing bowl, add the drained pasta, the above flour/milk/spice mixture + 1 tsp. Liquid Smoke.
I cut green onion tops and Rosemary from my garden, snip them up and add along with minced garlic to the mess and fold up. Once the liquid is well incorporated, I add an 8 oz tub of full fat sour cream. This is not a diet dish! and get that mixed in.
Then comes the cheeses being folded in and finally the whole thing goes into a non-stick sprayed, deep-sided 13×9 pan. I sprinkle the seasoned bread crumbs (more Spanish Garden seasoning, but lightly) plus shredded sharp white and yellow cheddar over the top. I bake covered at 350F for 30 min, then uncover and bake another 15min. or until the cheese & bread crumbs on top brown up nicely.
It stayed hot, though we stashed it right back into a low oven to keep warm. For some of the folks, it was the main dish, over the fish. Very, very rich. Easy recipe to play with, and the Wagyu Chorizo & infused bacon were perfect together. I would say that ground beef could also have been cooked in the chorizo grease quite successfully. The oil infuses its flavor fantastically. I saved the drippings in a glass jar and don’t you know I will use it in the future!
I had to transport it
Comments (1)
I got really excited when I saw this. My chorizo had been languishing in the freezer, and I had a huge family fish fry coming up, a shit ton of drum, fresh caught 30 min away in Lynnhaven Inlet by my cousin. Hushpuppies, baked beans, coleslaw and I offered to bring my smoked mac’n’cheese. Then I saw this recipe and knew I was going to mess with it, BigTime. Woot! Here’s how it went down:
Cooked chorizo in a pan, drained. Then added 12 oz Hormel Black Label bacon, cut up w/kitchen shears into chunks. I fried it in the chorizo grease on low for 60 min to get it crispy but SO INFUSED w/the Wagyu chorizo flavor! Drained and set aside for a day in the fridge, together.
1 lb pasta, cooked/drained.
Cheeses: Beemster Goat Gouda 8 oz, Pepper Jack 8 oz, Smoked Gouda 8 oz, Velveeta 4 oz (helps with creaminess)
Wisk the flour, corn starch w/ 1/2 c powdered whipping cream, 1 T Spanish Garden taco seasoning (or Pensey’s chili seasoning) then mix with 1 cup water.
In large mixing bowl, add the drained pasta, the above flour/milk/spice mixture + 1 tsp. Liquid Smoke.
I cut green onion tops and Rosemary from my garden, snip them up and add along with minced garlic to the mess and fold up. Once the liquid is well incorporated, I add an 8 oz tub of full fat sour cream. This is not a diet dish! and get that mixed in.
Then comes the cheeses being folded in and finally the whole thing goes into a non-stick sprayed, deep-sided 13×9 pan. I sprinkle the seasoned bread crumbs (more Spanish Garden seasoning, but lightly) plus shredded sharp white and yellow cheddar over the top. I bake covered at 350F for 30 min, then uncover and bake another 15min. or until the cheese & bread crumbs on top brown up nicely.
It stayed hot, though we stashed it right back into a low oven to keep warm. For some of the folks, it was the main dish, over the fish. Very, very rich. Easy recipe to play with, and the Wagyu Chorizo & infused bacon were perfect together. I would say that ground beef could also have been cooked in the chorizo grease quite successfully. The oil infuses its flavor fantastically. I saved the drippings in a glass jar and don’t you know I will use it in the future!
I had to transport it