Ok, I would never recommend having this every day, but it is a SERIOUS indulgence.
One that you should definitely make, eat, and ponder one when will be the glorious next moment you’ll get to have it again!
CHORIZO CORN MAC & CHEESE
- 3/4 lb. of your choice of tube pasta (I prefer to use Cellentani … I love the long curls and texture!)
- 1 lb. chorizo sausage, chopped
- 1 large onion, chopped
- 7 cloves of garlic, minced
- 8-tbsp (1 stick) of butter
- 2 tbsp. all-purpose flour
- 1 quart whole milk
- 1/2 tsp. white pepper
- 1/4 tsp. mustard powder
- 1/2 lb. Gruyere cheese, shredded
- 1/2 lb. extra sharp cheddar, shredded
- 3 ears of sweet corn, kernels cut off cob
- chopped cilantro (optional, but I feel it rounds it out and gives a lil boost)
- Kosher salt
- Set up a large pot, filled halfway with water with a handful of salt and a heaping spoonful of olive oil, over a high heat, in preparation for cooking the pasta.
- Lightly coat the bottom of a dutch oven (about 5-qt.) or large saucepan with olive oil for about 3-minutes.
- Once heated, put in your chorizo sausage to cook until browned, but still tender. Move onto a plate lined with paper towels, and set aside. Turn off the heat, and drain out the excess grease from the pot.
- Once your water in your pasta pot comes to a boil, drop in your pasta, and have it cook for about 5-minutes, or until al dente. (don’t worry if it’s not tender enough, it will continue cooking in the cheese sauce) ** take a cup and reserve some of the pasta water before draining!
Drain the pasta, and set it aside. - Turn the heat back on to medium, and then melt the butter. Let it heat for approximately 3-minutes.
- Once heated, drop in your chopped onion and garlic, and have them cook until they are tender and translucent (a little brown caramelization certainly doesn’t hurt either.) Then, put in the tablespoons of flour and mix it into the butter as well, making sure it is completely combined to remove the raw flour taste.
- ** A tip before using your milk, let it sit out for about 10-15 minutes before using, so it isn’t too cold.
Gradually add in your milk, little by little, combining it with the flour. (it will become pasty, but don’t fret, just keep adding milk and stirring until it is all completely combined.) Then, add in your spices – mustard powder, white pepper, and a pinch of Kosher salt, along with some black pepper. Stir and combine all ingredients together.
Let the mixture heat up until it is bubbling on the edges (but not boiling) then, lower the heat to a medium-low temperature. - Handful by handful, add in your shredded cheeses, stirring each time to make sure it’s fully combined with the sauce (if you add all in one go, it will become one giant, gooey lump!)
- Once the cheese sauce is ready, gradually add in the pasta, stirring to make sure all of it is immersed in the sauce. Drop it a few spoonfuls of pasta water to help it bond well with the sauce.
- Put the heat to low, and fold in your cooked chorizo, along with your fresh-cut corn. Once everything is in, and combined, put the lid on your pot, and let it cook together over the low heat for about 10-minutes.
- After 10-minutes, stir the mac & cheese up again, so that the corn gets cooked, evenly. Put the lid back on, and let it continue simmering for about 5-7 more minutes.
- Garnish with a bit of cilantro (or not!), and EAT!!!
Like I said, the ultimate indulgence.
Pick the day, make, eat, and dream about it until the next time. 😉