Colombian Style Mac and Cheese with Chorizo and Plantains

A creamy and comforting mac and cheese with a Colombian twist, featuring flavorful chorizo and sweet plantains.

Prep Time

20 minutes

Total Time

55 minutes

Calories

1350 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.20/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

American

Mood:

Comfort Food

Ingredients

Servings

1poundElbow Macaroni

£0.90

1poundColombian Chorizo(Removed from casings)

£5.50

2largeRipe Plantains(Peeled and diced)

£1.20

0.5cupButter

£0.75

0.5cupAll-Purpose Flour

£0.10

4cupsMilk

£1.20

0.5cupHeavy Cream

£0.80

2cupsCheddar Cheese(Shredded)

£3.00

1cupMonterey Jack Cheese(Shredded)

£2.50

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.02

0.5teaspoonGround Annatto (Achiote)(For color and slight flavor (optional))

£0.30

2Scallions(Chopped, for garnish)

£0.50

Total Cost

£16.78

£4.20 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2.
Cook the macaroni according to package directions. Drain and set aside.
3.
While the pasta is cooking, cook the chorizo in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the skillet and set aside.
4.
Add the diced plantains to the skillet and cook in the chorizo fat until golden brown and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside with the chorizo.
5.
In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly to create a roux.
6.
Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
7.
Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
8.
Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, salt, pepper, and annatto (if using) until the cheese is melted and the sauce is smooth.
9.
Add the cooked macaroni, chorizo, and plantains to the cheese sauce and stir to combine.
10.
Pour the mac and cheese mixture into the prepared baking dish.
11.
Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
12.
Let cool for a few minutes before serving. Garnish with chopped scallions.

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My Notes

Nutrition Information

Nutrition per serving (500g)

1350 kcal / 5648 kJ

Carbs

95g

37% of RDA

Fat

85g

121% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

20 g

22% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

50 g

250% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.

You can substitute other types of cheese, such as mozzarella or Colby Jack, to your liking.

If you don't have annatto, you can omit it or use a pinch of turmeric for color.

For a crispier top, broil the mac and cheese for the last 1-2 minutes, watching carefully to avoid burning.

Cooking Equipment

Large pot

Skillet

9x13 inch baking dish

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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