very nice, easy to make, almost decadent feel with the mashed sweet potatoes. i microwaved the potatoes, which made the recipe fast as well as easy.
Before we broiled It we added more shredded cheese across the top. My husband likes it a lot he even added sour cream to it lol.
This was fantastic! Sweet & spicy with a creamy texture. I also mixed the sausage in with the pasta and baked it. It's very filling so there are plenty of leftovers.
I make this without the chorizo for a veg version and it is delicious!
This was surprisingly pretty good! I just mixed the chorizo in with the pasta. I doubled chipotles and used pepper jack cheese. My friends I served to don't even like sweet potatoes (I didn't know) and they liked this! Served with salad.
Spicy, but not overwhelmingly so. Leftovers are even better. I will make again.
I really like the flavor of this recipe. Instead of the chili peppers I added about 1 teaspoon chile powder and 1/2 t cumin. The heat wasn't there but the flavors were! Next time I will puree the potatoes, milk, and spices so it becomes more creamy. I also didn't use the chorizo because I am eating vegetarian.
Really good. When I was making it I got kind of scared and thought I'm not so sure about this recipe but it is really good. The sweet potato gives the mac the creaminess like a cheese based mac but with out the fat, calories and sodium. I used turkey chorizo. Will put this one in our regular rotation.
Delicious and really easy. If you bake the sweet potatoes ahead of time, you can easily throw this together on a weeknight. I just mixed the chorizo, onions and cilantro in with everything else, put it in a baking dish with some extra cheese on top, and broiled it that way. I got a couple extra servings out of it by putting in a whole 13.5 oz box of pasta (whole wheat shells); there was plenty of sauce to go with it without adding anything extra.
Nice change of pace, but wouldn't serve to anyone but family. Used less pasta than called for (about 4 oz, as it was all I had left) and less than 1/2 cup of milk to mash into the potatoes. Used 4 cheese Mexican mix instead of just Jack (or Jack w/peppers) and sprinkled a little over the top of the chorizo when I put in the oven to brown the top. Served with a green salad, and didn't need much more. Tip for leftover chipolte pepper: I puree the whole can in my food processor and then freeze; just pull out and scrape about a regular tea spoon when recipe calls for 1 pepper and adobo sauce.
I made this a few weeks ago, and i'm embarassed to say my fiance and i finished the whole thing in one night. It was incredible! My fiance doesn't like chipotle so i just used fresh jalapenos instead, but this was soooo delicious. It felt healthy too with the sweet potatoes, but still felt like an indulgence. Make this when you're looking for some serious comfort food.
This was delicious. Made a few modifications since I was cooking it for my family including a 1 year old and 3 year old and couldn't find the fresh chorizo. Used sweet Italian chicken sausage and only half of the chipolte chiles. Was a little spicy still so I added some sour cream (but it was great before I added the sour cream too). Will make this as a side dish in the future without the sausage and want to make it with the full heat for myself.
Very good. Great balance of sweet and spicy.
One of the best Cooking Light recipes EVER!!! If you like sweet potatoes, mac and cheese, chipotle peppers, and chorizo, you must make this recipe. I followed the recipe exactly, using 2 chipotle peppers. Wouldn't let my husband eat any of the leftovers. Will be making this over and over.
So amazingly delicious! I made the recipe exactly as it's written, and it was so so good. I had to stop myself from eating more... I'm already looking forward to the leftovers! Definitely a keeper.