Kitchen

[loriqvc]

Just in case anyone is still seeking a way to use your chorizo, Rachael Ray recently posted this tasty seasonal recipe you could try:

Rachael's Quick Pumpkin Mac & Cheese with Spiced Pepitas

For the Spiced Pepitas:
1 C fresh pepitas (pumpkin seeds)
2 Tbsp unsalted butter, melted
1 1/2 tsp ground allspice
1 1/2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chile powder
Pinch sugar
Salt, to taste

For the Mac & Cheese:
Salt
1 lb macaroni, medium pasta shells, or elbow pasta
1 Tbsp olive oil
1 lb Mexican chorizo
4 Tbsp butter
4 Tbsp flour
2 C whole milk
1 14.5-oz can pure pumpkin
1 tsp granulated garlic
1 tsp dry mustard
1/4 tsp cayenne
White pepper and freshly grated nutmeg (no more than 1/8 tsp each), to taste
About 3 C freshly grated yellow cheddar (3/4 lb)
About 1 C freshly grated Parmigiano-Reggiano
Finely chopped chives, for serving

For the pepitas:

Preheat oven to 375. In a bowl, toss pepitas with melted butter, spices, sugar, and salt. Spread seeds evenly on a baking sheet and roast 10-15 minutes or until they begin to brown. Remove from oven and let cool.

For the mac & cheese:

Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1-2 minutes shy of the package directions.

Meanwhile, in a skillet, heat the oil over medium-high. Add the chorizo and cook, stirring occasionally, until the fat renders and the meat is light brown; drain on a paper towel-lined plate. In a large skillet or medium pot, melt the butter over medium to medium-high heat. Whisk in the flour, then slowly whisk in the milk. Bring to a bubble. Cook, whisking often, until thick enough to coat the back of a spoon, about 2 minutes. Reduce heat to medium-low. Whisk in the pumpkin. Add the granulated garlic, dry mustard, cayenne, white pepper, and nutmeg; season with salt. Add the cheeses. Stir in a figure-eight motion until the cheeses melt into the sauce, a minute or two. Scoop out 1/2 cup of the pasta cooking water and then drain the pasta.

Add the pasta and chorizo to the sauce. Add the cooking water a little at a time if the sauce is too thick. Top with chives and spiced pepitas when serving.