A spicy, sweet version of mac n’ cheese that’s so delicious and easy to make. Recipe adapted from MyRecipes.com.
Recipe courtesy of Blaine Vandehey.
1 can Farmer's Market Organic Sweet Potato Puree
8 ounces uncooked macaroni pasta
1 cup fat-free milk
2 tablespoons chopped jalapeño
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
6 ounces Mexican style chorizo, casings removed
1/4 cup chopped green onions
cilantro for garnish
3/4 cup shredded Cheddar Cheese
Cook pasta according to package directions. Combine sweet potato puree, milk, salt, jalapeño, pepper, and cheese. Add cooked & drained macaroni to the mixture. Preheat broiler. Warm olive oil in a large dutch oven over medium heat. Add chorizo to pan. Cook for 4 minutes or until browned. Remove chorizo from dutch oven. Wipe it clean. Spoon sweet potato mixture into pan and sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.