Broccoli And Chorizo Macaroni And Cheese Recipe

INGREDIENTS:

• 1 cup diced chorizo sauage
• 3 cups elbow macaroni (or gluten free macaroni)
• 1 large head of broccoli, chopped into small florets
• ½ cup butter
• 1 medium onion, finely minced
• ½ cup all-purpose flour (or gluten free flour)
• 1 teaspoon sea salt
• 4 cups whole milk
• 2 cups aged cheddar cheese, grated
• 1 cup gruyere, grated
• ½ cup fontina, diced
• 1 teaspoon Dijon mustard
• fresh cracked pepper, to taste

INSTRUCTIONS:

1. Place the diced chorizo in a large frying pan over medium high heat. Cook, stirring often, for 8-10 minutes, or until the chorizo has cooked through.
2. Bring a large pot of salted water to a boil over high heat. Cook the macaroni according to package directions. 2 minutes before the macaroni has finished cooking add the broccoli florets to the pot of water. Drain the macaroni and the broccoli at the same time when the macaroni has finished cooking.
3. Melt the butter in a medium sized pot over medium high heat. Add the onion and sauté for 2-3 minutes, or until the onion starts to soften but not brown. Add the flour to the pot and stir in continuously for 2-3 minutes, or until it is light brown. Pour the milk into the pot while whisking constantly. It will thicken up a lot at first but thin as you pour in more milk. Bring the pot to a boil and boil it for 2 minutes, or until it has thickened.
4. Lower the heat to medium low and add the 3 cheeses to the pot in a few additions. Stir the pot until the cheeses have melted then add the dijon mustard, sea salt and fresh cracked pepper. Taste the cheese sauce for seasoning and add more sea salt and fresh cracked pepper if you'd like.
5. Pour the cheese sauce over the cooked macaroni and dig in immediately.
6. Enjoy!

Source: The Endless Meal

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