Mexican chorizo has been one of our family’s food staples for as long as I can remember. There’s almost always some in the fridge; my mother typically uses this sausage to mix in with scrambled eggs for breakfast. It’s spicy, soft, and usually some crazy vibrant orange red color from the chili the meat is mixed with. This week we tried our hand at a chorizo version of mac and cheese. (As if regular mac and cheese wasn’t good enough, hah!) Aye aye aye, this turned out great. Spicy, creamy, cheesy. I tossed some pieces of avocado over mine for kicks which worked well to balance the spiciness of the chorizo, but it’s fine on its own. Assuming you like heat.

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