Recipe courtesy of The Neelys
Total:
1 hr 15 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat oven to 350 degrees F.

Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.

Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.

Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.

Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

More from:

Have a Backyard BBQ

IDEAS YOU'LL LOVE

Mac and Cheese

Recipe courtesy of Ina Garten

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Mac Daddy Mac n' Cheese

Recipe courtesy of Guy Fieri

Mac And Four Cheeses

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Lobster Mac and Cheese

Recipe courtesy of Bobby Flay

Macaroni and Cheese

Recipe courtesy of Empire Diner

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking