Mizado Mac & Chorizo - Taste Buds Management
Note: If you bake the mac and cheese while each ingredients is still warm, it shouldn’t take more than 10 minutes for cheese to begin bubbling and the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastebudsmgmt.com.
Ingredients
- 1-1/2 pounds large elbow pasta, cooked al dente
- 2-1/4 pounds chorizo meat (sausage removed from casing)
- 14 ounces queso blanco
- 2 cups half and half
- 1 pound fresh mozzarella, shredded
- 1 cup Panko breadcrumbs
- 1/4 cup masa flour
- 1 teaspoon Mexican spice (or chili powder)
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