Brunty Farms’ Homemade Chorizo and Bacon Mac ’n’ Cheese
Serves 6
1 pound Brunty Farms pastured pork chorizo
1 pound Brunty Farms hickory smoked, no nitrate added bacon
6 ounces grass-fed sharp cheddar cheese
6 ounces grass-fed pepper jack cheese
1 pound brown rice penne
4 ounces pasture butter
1/2 cup flour
3 cup Snowville half & half
1 diced green onion
1/2 teaspoon freshly ground black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil. Dice bacon into bite-size pieces, 1/4 to 1/2 inches thick. Spread out bacon pieces evenly on foil and bake for 15 to20 minutes or until crispy. Remove bacon with spatula and let drain on a paper towel. While bacon is in the oven, shred cheese and begin to cook chorizo. Once the chorizo is fully cooked, remove from pan and set aside. Use the same pan to start cheese sauce. Next, boil pot of water and cook pasta according to the directions on the package. For cheese sauce, first melt butter in pan on med heat. Add 1/2 cup flour and stir together. Once mixed together begin to add half and half, 1/2 cup at a time, stirring constantly. After adding each 1/2 cup the sauce will thicken. Once it begins to thicken add next 1/2 cup and repeat. Next, bring sauce to a simmer and add cheese, a handful at a time, stirring constantly. Add freshly ground black pepper. Drain pasta and return to pot. Add chorizo, bacon, and cheese sauce. Stir together. Top with freshly diced green onions and enjoy.
