This dish is dedicated to my Facebook friends.
A couple of weeks back as I was planning out new recipe ideas for October, I asked my Facebook friends which new recipe they would like to see on LLB and there was an overwhelming response for Red Pepper Chorizo Mac and Cheese.
And I can’t say I blame them, it’s super flavorful cheesy pasta deliciousness, what’s not to love?
Roasted red peppers, good, chorizo, good, mac and cheese, good!
I whipped up the dish last week and couldn’t get enough of it!
The roasted red peppers add a ton of flavor to the creamy, cheesy sauce, while the chorizo adds a nice little kick to the dish!
I had a friend visiting me this weekend and she found the leftovers in the fridge last night and ate two bowls of it. Needless to say, she can vouch for the awesomeness of this dish!
I made mine with soyrizo (because soy chorizo is back at Trader Joe’s and that makes me really happy!) making it vegetarian and perfect for today, Meatless Monday!
- 16 oz jar roasted red bell peppers (drained)
- 1 lb macaroni noodles
- 12 oz chorizo (or soyrizo for vegetarian)
- 1 cup chicken broth
- 1 cup milk
- 1 cup ricotta cheese
- ¼ teaspoon ground nutmeg
- 1 tsp black pepper
- ½ tsp salt
- 2 cups cheddar cheese (grated)
- 1 cup panko breadcrumbs
- 1 tbsp dried parsley
Preheat the oven to 325°.
Add the red peppers to a food processor or blender and puree, set aside.
Cook the macaroni noodles according to package directions. Drain and set aside.
Add the chorizo to a skillet and cook through, 5-7 minutes, then set aside.
In a large pot or dutch oven, bring the chicken broth and milk to a boil. Reduce the heat to medium, mix in the roasted red pepper puree, ricotta cheese, nutmeg, salt and pepper.
Add the cheddar cheese.
Stir until melted, then add the macaroni noodles.
Add the chorizo and mix well.
Place in an oven safe dish and top with the panko breadcrumbs and parsley.
Place in the oven and bake for 12-15 minutes.
Turn the oven broiler on to high and place the mac and cheese directly under the broiler for 2-3 minutes to brown the breadcrumbs.
Serve it up and dig in!
I may or may not be running to my kitchen to get another bowl of this right now 😉
What’s your favorite mac and cheese addition? I love a good lobster mac and cheese, but the Butternut Squash Mac and Cheese I made a few weeks back is also a new favorite!
♣ Vegetarian Option: Use soyrizo and vegetable broth to make this recipe vegetarian.
♦ Gluten Free Option: Use gluten-free pasta and gluten-free breadcrumbs to make this recipe gluten-free. Also be sure to check the chorizo to make sure it’s gluten free. Trader Joe’s Soy Chorizo is!