Chorizo Mac N Cheese

• portions: 6

Ingrédients

• Low fat chorizo

Note: this recipe makes 32oz of chorizo, and you only need 16oz for the Mac n Cheese. You can either double the recipe, or keep the rest of the chorizo “marinating” and use it for another meal (I used half for the Mac n cheese, and the other half for the breakfast burrito recipe I posted last week)

Chorizo:

• 10 dried Guajillo peppers

• 4 dried pasilla peppers: De-seed and de-stem, soak in hot water for 10-15 minutes until soft

• 1/2 cup chile water

• 2 Tablespoon ground paprika

• 1 tablespoon ground oregano

• 2 teaspoon ground cumin

• 2 Tablespoon COARSE Kosher salt (if using fine grain salt (table salt), divide quantity in half)

• 1 ½ teaspoon ground black pepper

• 5 garlic cloves

• 1/2 cup apple cider vinegar

• 32oz 93% ground beef

High Protein Mac n Cheese:

• 400g pasta

• 450g fat free blended cottage cheese

• 80g low fat cheddar

• 80g 1% milk

• 30g cheddar cheese powder*

• 5g nutritional yeast

BLEND UNTIL SMOOTH

Topping:

• 80g low fat cheddar

• Chopped cilantro garnish

Notes

Per serving (makes 6): 500 Calories | 39g Protein | 56g Carbs | 13g Fat