Smoked Chorizo Macaroni And Cheese

Ingredients

• 1 lb Chorizo (cooked and crumbled)
• 16 oz Macaroni noodles (cooked al dente)
• 0.25 stick Butter (for sautéing onions)
• 1 Yellow onion (medium, diced)
• Kosmos Q SPG Seasoning (Salt, Pepper, Garlic blend to taste)
• 1 stick Butter (for the roux)
• 0.5 cup All-purpose flour (for the roux)
• 1 cup Milk (whole milk preferred)
• Reserved pasta water (added as needed to loosen sauce)
• 16 oz Sharp cheddar cheese (freshly grated)
• 8 oz Oaxaca cheese (freshly grated)

Steps

1. 1

   Preheat your smoker or grill to 275°F (135°C). Ensure you have a good wood log or chunks for smoke flavor.

2. 2

   Cook the macaroni noodles in salted water until al dente. Drain, but reserve at least 1-2 cups of the starchy pasta water for the sauce.

3. 3

   Brown the chorizo in a skillet until fully cooked and crumbly. Drain excess grease and set aside.

4. 4

   In a large skillet or pot over medium heat, melt 1/4 stick of butter. Add the diced yellow onion and sauté until translucent and softened.

5. 5

   Season the onions with SPG (Salt, Pepper, Garlic) seasoning to taste.

6. 6

   In a separate heavy-bottomed pot, melt 1 stick (1/2 cup) of butter over medium heat to begin the roux.

7. 7

   Whisk in 1/2 cup of flour. Cook, stirring constantly, for about 1 minute to remove the raw flour taste.

8. 8

   Slowly pour in 1 cup of milk while whisking. The mixture may thicken significantly or appear to clump initially; continue whisking as it heats.

9. 9

   Add a splash of the reserved pasta water to the roux to help loosen the consistency.

10. 10

    Gradually add the grated sharp cheddar and Oaxaca cheese to the pot, stirring until melted and smooth. Add more pasta water as needed to reach a creamy sauce consistency.

11. 11

    Season the cheese sauce with additional SPG seasoning to taste.

12. 12

    In a large mixing bowl or cast iron pan, combine the cooked noodles, cooked chorizo, and sautéed onions.

13. 13

    Pour the cheese sauce over the noodle mixture and fold everything together until evenly coated.

14. 14

    Place the pan into the smoker at 275°F. Smoke until the cheese is bubbly and the top has developed a light crust and smoky flavor, typically 30-45 minutes.

Notes

The author emphasizes that Oaxaca cheese is difficult to grate but essential for the authentic 'queso flameado' texture. If the cheese sauce becomes too thick or dough-like when adding milk, trust the process and continue whisking with pasta water to relax the sauce.

Nutrition per serving

• main
• dinner
• smoked
• barbecue
• comfort food
• pasta
• spicy