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Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.
We recommend using Pluck Spicy, All-Purpose, Zesty Garlic or Pure for this recipe.
In a large pot of boiling water, cook macaroni according to package instructions. Drain well and set aside.
Heat avocado oil in a large sauce pot over medium heat. Cook chorizo until dry and crisp, making sure that the chorizo crumbles as it cooks.
Add in roasted hatch chilis and cook for about 3 minutes.
Turn heat to medium-low and add in heavy cream. Simmer for 5 minutes.
In a small bowl, mix the 2 tbsp. cornstarch with ¼ c. water. Add this cornstarch slurry in. Cook for 4 more minutes or until sauce has sufficiently thickened.
Add in your cheese. Stir well to ensure the sauce is smooth and creamy.
At this point you can use desired amount of water to thin down the cheese sauce until you reach the ideal consistency for your mac and cheese.
Add the macaroni back in and heat the whole pot through until the macaroni is warmed.
Serve in a big bowl, with optional toppings such as sour cream, crushed pork rinds or fried hatch green chilies.
1 pound pork chorizo
1 tablespoon avocado oil
2-3 fresh hatch chilies, roasted and chopped
3 cups heavy cream
1 pound American and white American cheese (mixed), sliced
2 tablespoons Pluck seasoning
2 tablespoons corn starch (or arrowroot)
1/4 cup water
4 cups gluten-free elbow macaroni
1 cup water- use amount desired to thin down cheese sauce
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