Crispy bits of Mexican chorizo (fresh, crumbly sausage—not 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.

Mark Bittman
Recipe by Cooking Light March 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
1 hr 32 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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).

  • Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.

  • Preheat broiler to high.

  • 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.

Nutrition Facts

456 calories; fat 15.5g; saturated fat 6.2g; mono fat 6.9g; poly fat 1.4g; protein 18.6g; carbohydrates 63.2g; fiber 8.8g; cholesterol 32mg; iron 3.1mg; sodium 589mg; calcium 235mg.