clock menu more-arrow no yes mobile

Filed under:

RBR Tailgating | Mac 'n Cheese

If you buy something from an SB Nation link, Vox Media may earn a commission. See our ethics statement.

We're going with a classic side this week folks, but with some extra kick from the chorizo and pepper jack cheese. Enjoy.



1 8oz block of sharp cheddar cheese, grated
1 8oz block of pepper jack cheese, grated
1 8oz bag of shredded Mexican four cheese blend
4-6 cups whole milk (I used five-ish, start with four and slowly increase 'til desired consistency)
4 tbsp flour
4 tbsp of butter
1 tbsp salt
1 tbsp black pepper
1 tbsp red curry powder
1 16oz box of elbow macaroni (could also use shells if you hate America)
1 14.5oz can of fire roasted diced tomatoes
6 slices bacon
3oz chorizo sausage (two of these will work)
1 medium onion, diced
1 green bell pepper, diced


Prepare the macaroni according to the package directions, drain and sit aside.

Cook the bacon to almost crisp, cut into 1/2 inch slices and sit aside.

In a large skillet, brown the chorizo over medium heat, then add onion and bell pepper, cooking until the onions are opaque.

In a dutch oven melt the butter over medium heat and whisk in the flour until smooth and incorporated. Add the milk, whisking as you pour. Add the salt, papper, and curry powder, and increase heat to medium-high. Cook the sauce until thickened, stirring often. Slowly fold in the pepper jack cheese until it's smooth and incorporated, then repeat with the cheddar cheese.

Once all the cheese is incorporated, fold in the macaroni, bacon, tomatoes, and chorizo/onions/peppers.

Pour into a baking dish and spread evenly. Cover with the bag of four cheese blend, and cook in a 400 degree oven for 20-25 minutes.