Description
Cinco de Mayo blues? Make this chorizo fajita mac n’ cheese for dinner tonight!
Ingredients
- 1 pound Pasta Of Choice
- 1 teaspoon Olive Oil
- 1 Tablespoon Butter
- 3 whole Bell Peppers (an Assortment Of Colors), Sliced And Seeded
- 1 whole Yellow Onion, Chopped
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Paprika
- 3 cloves Garlic, Minced
- 1 package (8 Oz. Size) Pre-cooked Chorizo, Chopped
- 1-½ cup Grand Cru Reserve Cheese, Chopped
Preparation
Bring a pot of water to a boil and cook pasta according to the directions on the box. Drain, toss with the olive oil and set aside in a bowl.
Preheat your oven to 400 F and spray a 9×13-inch casserole dish with cooking spray.
Melt the butter in a saute pan over medium high heat and add your bell peppers and onions. Sprinkle on the cayenne pepper and paprika, toss to coat, and allow vegetables to cook until tender, about 8 minutes. Add the minced garlic and chopped chorizo and allow to cook for just 30 seconds more.
Transfer everything to the same bowl as the pasta, then add the cheese. Combine everything together, then add mixture into your greased baking dish. Bake for 10-15 minutes, or until cheese is melted and bubbly and top is starting to brown. Enjoy!
