Announcement: First things first! I am so excited to be the newest member of the Martin's Supermarket School of Cooking team! My first class will be in August. I would love to have you join me, so as soon as more details are known I will post them. Yay!
Here's the link to the school. I'm not there yet, but have look, you might try another class that interests you.
Ok, back to regularly scheduled dinner blogging. This was definately a weird little dinner, but some nights I have a hard time coming up with ideas as to what to cook. Just as I am sure most people do, at least occassionally. This particular meal idea has been in the back of my mind for a while so last night was as good as any to give it a try. I have to admit, that once in a while, when I see a commercial for Hamburger Helper, I am intrigued by the idea of cheesey, beefy macaroni noodles. It really does look pretty good. However, it goes against my beliefs about what is right and wrong to prepare processed food like that from a box. Not being a snob, I just do not think it is good for your body. So, I created a home made version using chorizo sausage instead of ground beef.
Start by bringing a large pot of water to a rolling boil, season it liberally with salt and cook the macaroni noodles according to the instructions. While the pasta was cooking, I browned 1/2 pound of fresh bulk chorizo sausage, which I purchased locally from Shelton's Farmer's Market. When the pasta finished cooking, I drained it well and retained in the colander until needed. In an effort to minimize the mess in the kitchen, I used the same pot to make the macaroni and cheese as I used for the noodles.
To make the mac and cheese, melt 1 tablespoon of butter in the large saucepan and add to it, 1 tablespoon of flour. Stir with a wooden spoon and cook long enough to remove the raw flour taste, about 1-2 minutes. Add 1 cup of milk and wisk to avoid any lumps forming. Let the milk, flour and butter mixture cook for about 5-7 minutes or until it starts to thicken. Turn off the heat and add 1-2 cup of shredded cheese (I used mild cheddar and Mexican melting cheese I had leftover from the quesadillas a few nights ago). Stir to combine and let the cheese melt into the sauce. Add the macaroni noodes and the browned chorizo sausage. Stir to combine and, if the sauce is a little thin, let it sit for just a few minutes and it will tighten up. I served it with many shakes of hot sauce and a crisp green salad dressed with red wine vinegar and olive oil.