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!
This dish is dedicated to my Facebook friends.
A couple of weeks back as I was planning out new recipe ideas for October. I asked my Facebook friends which new recipe they would like to see on the blog and there was an overwhelming response for Red Pepper Chorizo Baked Mac and Cheese.
And I can’t say I blame them! It’s super flavorful cheesy pasta deliciousness, what’s not to love?
Roasted red peppers, good, chorizo, good, mac and cheese, good!
I whipped up the dish last week and couldn’t get enough of it!
The roasted red peppers add a ton of flavor to the creamy, cheesy sauce, while the chorizo adds a nice little kick to the dish!
I had a friend visiting me this weekend and she found the leftovers in the fridge last night and ate two bowls of it. Needless to say, she can vouch for the awesomeness of this dish!
I made mine with soyrizo (because soy chorizo is back at Trader Joe’s and that makes me really happy!) making it vegetarian and perfect for today, Meatless Monday!
Roasted Red Pepper Baked Mac and Cheese Ingredients
- 16 oz jar roasted red bell peppers (drained) – or make your own easy homemade roasted red peppers!
- 1 lb macaroni noodles
- 12 oz chorizo (or soyrizo for vegetarian)
- 1 cup chicken broth
- 1 cup milk
- 1 cup ricotta cheese
- ¼ teaspoon ground nutmeg
- 1 tsp black pepper
- ½ tsp salt
- 2 cups cheddar cheese (grated)
- 1 cup panko breadcrumbs
- 1 tbsp dried parsley
Roasted Red Pepper Baked Mac and Cheese 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.
Serve it up and dig in!
I may or may not be running to my kitchen to get another bowl of this right now!
What’s your favorite mac and cheese addition? I love a good lobster mac and cheese, but the Butternut Squash Mac and Cheese I made a few weeks back is also a new favorite!
And you can never go wrong with Crock Pot Buffalo Mac & Cheese or BBQ Chicken Mac & Cheese!
Roasted Red Pepper Chorizo Baked Mac And Cheese
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 Facts
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5 Comments on “Roasted Red Pepper Chorizo Baked Mac And Cheese”
I’m confused about the chorizo. I have only seen it sold in a casing like a long hot dog.
Your instructions do not say to slice the chorizo or remove from the casing. The picture appears to be something different. Can you clarify what the correct form of the ingredient is?
Hi Dave, sorry for the confusion. The chorizo should be removed from the casing, crumbled and cooked in a skillet.
Really liked this dish. However, I felt that it needed at least another cup of cheese, maybe less noodles. Dish should be really, really cheesy. Trying to figure out what the breadcrumbs add to this dish. I’m making this again next month.
Hi Jay, thank you for your feedback. It’s been a while since I’ve made this dish, so I will definitely test it out again with more cheese and report back on any changes I make to the original recipe. Have a great day!
One of the best Mac and Cheese recipes I’ve seen, love this!!