Photo: Johnny Autry
Hands-on Time
22 Mins
Total Time
1 Hour 32 Mins
Yield
Serves 6 (serving size: about 1 cup)

Crispy bits of Mexican chorizo (fresh, crumbly sausage—not to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There's a fair amount of heat here, so if you prefer mild food, use even less chipotle.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).

Step 3

Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.

Step 4

Preheat broiler to high.

Step 5

Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.