How To Make Smoky Bean & Chorizo Mac ‘n’ Cheese
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 8 oz elbow macaroni
- 1 can (15 oz) black beans, drained and rinsed
- 4 oz chorizo, sliced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 2 cups shredded cheddar cheese
- 1 cup milk
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Instructions
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Cook the macaroni according to package instructions. Drain and set aside.
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In a large skillet, cook the chorizo over medium heat until crispy. Remove from the pan and set aside.
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In the same skillet, add the diced onion, bell pepper, and minced garlic. Cook until softened, about 5 minutes.
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Stir in the tomato paste, smoked paprika, cumin, and chili powder. Cook for an additional minute.
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Add the black beans to the skillet and stir to combine.
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Pour in the milk and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
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Stir in the cooked macaroni and crispy chorizo. Season with salt and pepper to taste.
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Add 1 1/2 cups of shredded cheddar cheese and stir until melted and creamy.
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Transfer the mixture to a baking dish and top with the remaining shredded cheddar cheese.
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Broil in the oven for 2-3 minutes until the cheese is bubbly and golden brown.
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Remove from the oven and let it cool slightly before serving.
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Garnish with chopped fresh cilantro.
Nutrition
- Calories : 540kcal
- Total Fat : 26g
- Saturated Fat : 12g
- Cholesterol : 65mg
- Sodium : 760mg
- Total Carbohydrates : 51g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 25g
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