See Another Recipe
Ingredients:
Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods - 16 oz short pasta (we used conchiglie)
- 16 oz ground chorizo
- 1 large onion, chopped
- 2 Tbsp butter
- 3 Tbsp unbleached white flour
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne (optional)
- ½ tsp black pepper
- 1 cup heavy cream
- 1 cup whole milk or half & half
- ¼ cup cream cheese
- 6 oz provolone, shredded
- 6 oz sharp cheddar, shredded
- Cook pasta according to package directions to al dente (about 9 minutes). Drain and set aside.
- In a large heavy bottomed pot, cook chorizo over medium high heat until almost done. About 6 minutes. Add onion and cook until onion is tender and chorizo is done, about 8 minutes. Remove from the pot and set aside. Drain excessive grease.
- In a small bowl, whisk together flour, paprika, onion powder, garlic powder, cayenne, and black pepper.
- Melt butter in a saucepan over medium heat. Stir in flour and spice mixture, cooking and stirring for about 4 minutes. Whisk in cream and milk, stirring until smooth. Whisk in cream cheese until smooth, then add shredded cheese in little handfuls until smooth and creamy.
- Stir in pasta and cooked chorizo. Serve hot.
See Another Recipe
