This stuff is the bomb. It is cheesy, spicy, smokey, salty and hearty. Who knew a mac and cheese could be so many things? My favorite part of it is all that smokey chorizo. I have been known to go through the pot and eat as many bits of chorizo I can before serving my guests, including the hubs. I can’t help it. I am addicted. A vegetarian that eats smoked chorizo and crispy bacon whenever it’s available may seen taboo, but that’s ok. I mean, it’s not like I convinced you I was this die hard vegetarian or anything… right?
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Habanero Porcini Mac and Cheese
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Spicy, cheesy, and hearty, this mac & cheese is elevated with earthy porcini mushrooms and smoky chorizo. A perfect comfort food with a kick!
Ingredients
- 1 lbs (454 g) macaroni, whole wheat
- 1 lbs (454 g) porcini mushrooms, sliced
- 3 tbsp olive oil
- 1/4 cup butter
- 1/4 cup flour, all-purpose
- 2 cups (473 ml) almond milk, unsweetened
- 1/4 cup whipping cream
- 1 lbs (454 g) habanero pepper jack cheese
- 1 lbs (454 g) mozzarella cheese
- 1/4 cup smoked chorizo, diced
Instructions
- Preheat oven to 400°F (204°C).
- In a sheet pan, combine porcini mushrooms and olive oil. Toss to coat each mushroom evenly. Transfer to oven and bake for 25 minutes, or until mushrooms are caramelized and reduced in size. Set aside.
- In a large saucepan on medium heat, add butter and flour. Allow to cook for 3 minutes, whisking continuously until thick.
- Pour in almond milk, whisking continuously until the sauce thickens and bubbles. Let stand, whisking occasionally to prevent sticking, for 5 minutes.
- Add whipping cream to the roux and whisk until fully incorporated.
- In a large pot, boil water and cook macaroni according to manufacturer’s directions. Drain and set aside.
- Meanwhile, add habanero jack and mozzarella cheese into the roux, whisking vigorously until incorporated.
- Pour macaroni into the roux and mix until each macaroni is covered.
- In an oiled oven-safe baking pan or dish, add half of the macaroni. Top macaroni with mushrooms.
- Mix ¼ cup chorizo into the remaining macaroni and spoon over the mushroom layer.
- Sprinkle remaining chorizo on top of the final macaroni layer.
- Transfer dish to oven and bake for 20 minutes, until chorizo is crisp and the top is golden.
Notes
- For a milder spice level, reduce the amount of habanero pepper jack cheese or use a milder pepper jack variety.
- To enhance the umami flavor, sauté the diced chorizo before adding it to the mac and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
How spicy is the habanero in this mac and cheese?
Habaneros are quite hot, so start with a small amount and taste as you go. Removing the seeds and membranes reduces the heat significantly while keeping the fruity habanero flavor. 
How do I prepare the porcini mushrooms for the sauce?
If using dried porcini, soak them in hot water for about 20 minutes until soft. Save the soaking liquid and strain it through a fine mesh sieve. It adds deep, concentrated mushroom flavor to the cheese sauce.
What cheese works best for a porcini mac and cheese?
A sharp cheddar or gruyere melts smoothly and stands up to the bold porcini and habanero flavors. You can mix in a little fontina for extra creaminess.
