Is it just me, or do you also feel the need to eat bright and colorful foods as the weather gets warmer? It's something about that crisp, dewy, Spring air that makes me want to face-plant into a pile of bright colored veggies. Maybe it's my bodies way of forcing the goods upon me? Maybe it's all mental? Maybe I have no idea what I'm talking about?
For our second post with Roth Cheese, we decided to throw a whole bunch of colors in a casserole dish and make one of the most delicious mac n' cheeses to every touch our lips. The combination of flavors between the Grand Cru Reserve, which is nutty with a slight touch of fruitful flare, and the spiciness of the chorizo, it's something we've never tasted before.
Unlike traditional mac n' cheese, we only cubed the Grand Cru Reserve vs. shredding it. This left us with forks full of exploding, melty cheese, and I definitely think this should be the only way to ever do it.
Easy, cheesy, melty, and delicious. Eat your colors today!
Chorizo Fajita Mac N' Cheese
1 lb Pasta of choice
1 teaspoon olive oil
1 tablespoon Butter
1 pack of pre-cooked Chorizo, chopped
3 Bell Peppers (an assortment of colors), sliced and seeded
1 Yellow Onion, chopped
3 cloves of Garlic, minced
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1 1/2 cups Grand Cru Reserve, chopped
Bring a pot of water to a boil and cook pasta according to the directions on the box. Drain, toss with 1 teaspoon of olive oil, and set aside in a bowl.
Preheat your oven to 400 degrees fahrenheit and spray a casserole dish with cooking spray.
Melt the butter in a saute pan over medium high heat, and add in your bell peppers and onions. Sprinkle on the cayenne pepper and paprika, toss to coat, and allow vegetables to cook until no longer tender, about 8 minutes. Add in the minced garlic and chopped chorizo and allow to cook for just 30 seconds more. Transfer everything to the same bowl as the pasta, then add in the Grand Cru Reserve cheese. Combined everything together, then add mixture to your greased baking dish. Bake for 10-15 minutes, or until cheese is melted and bubbly and top is starting to brown.
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