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Roasted Red Pepper Chorizo Baked Mac And Cheese
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Roasted red peppers and spicy chorizo add a ton of flavor to this baked mac and cheese recipe, easy to make for dinner tonight in under 45 minutes!
Course
Main Course
Cuisine
Italian
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Servings
4
people
Calories
1265
Author
Whitney Bond
Ingredients
16
oz
roasted red bell peppers
1
lb
macaroni noodles
uncooked
12
oz
chorizo
or soyrizo for vegetarian
1
cup
chicken broth
1
cup
milk
1
cup
ricotta cheese
¼
tsp
ground nutmeg
1
tsp
black pepper
½
tsp
salt
2
cups
cheddar cheese
grated
1
cup
panko breadcrumbs
1
tbsp
dried parsley
Instructions
Preheat the oven to 325°F.
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.
Nutrition
Serving:
4
g
|
Calories:
1265
kcal
|
Carbohydrates:
107
g
|
Protein:
61
g
|
Fat:
64
g
|
Saturated Fat:
30
g
|
Cholesterol:
171
mg
|
Sodium:
3655
mg
|
Potassium:
1044
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
1530
mg
|
Vitamin C:
57.3
mg
|
Calcium:
716
mg
|
Iron:
5.3
mg