 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Crispy bits of Mexican chorizo (fresh, crumbly sausagenot to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There's a fair amount of heat here, so if you prefer mild food, use even less chipotle. Ingredients:
3 medium sweet potatoes (about 2 pounds) |
1 cup fat-free milk |
1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce |
3/8 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3 ounces monterey jack cheese, shredded (about 3/4 cup packed) |
8 ounces uncooked whole-wheat macaroni or penne pasta |
1 tablespoon olive oil |
6 ounces fresh mexican chorizo, casings removed |
1/4 cup chopped green onions |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 425°.
2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
4. Preheat broiler to high.
5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.
|
|