Project Description

mexican beans macaroni

Recipe courtesy of Love and Risotto

Recipe Ingredients:

  • 1 pound shell pasta

  • 3 cups milk

  • 1/2 cup butter

  • 1/2 cup flour

  • 2 teaspoons salt

  • 1 1/2 cups cheddar cheese, grated

  • 1/2 cup parmesan cheese

  • 2 tablespoons taco seasoning

  • Salt and pepper

  • 8 oz. pork chorizo

  • 1/2 cup kidney beans, drained and rinsed

  • 1 tomato, chopped

  • 1/4 cup cilantro, chopped

Instructions

il water in a large pot and add elbow pasta. In a medium-sized pot, heat milk until it starts to bubble and then reduce the heat. In a separate pot, add the butter. When melted, slowly whisk in the flour. Whisk continuously for about 3 minutes. Add the milk slowly into the flour mixture and whisk continuously. Whisk mixture for another 3 minutes.

Combine cheeses, taco seasoning, and salt and pepper to the mixture and stir. Add the cooked pasta and stir for 5 minutes.

In a skillet, heat the chorizo until fully cooked. Add to the macaroni. Garnish the macaroni with kidney beans, tomato and cilantro. Enjoy!