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Chorizo Macaroni and Cheese with Cheddar and Cotija
KAREN'S KITCHEN STORIES13Ingredients
25Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 tsp. olive oil
- 8 oz. mexican chorizo (fresh, beef or pork, casings removed)
- 12 oz. penne rigate
- 4 oz. cotija (grated)
- 1 1/2 cups whole milk
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1/2 tsp. chipotle chili powder
- 1/8 tsp. ground cumin
- 14 oz. sharp white cheddar cheese (sharp or medium, English style if you can find it, shredded)
- 4 oz. Monterey Jack cheese (shredded)
- 1 tsp. freshly ground black pepper
- 3 scallions (minced, green part only, plus more for after the casserole has finished baking.)
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