Chorizo Mac and Cheese Recipe

If you’re anything like me and love that cozy, cheesy comfort food with a little kick, then this Chorizo Mac and Cheese Recipe is going to be your new favorite. Seriously, the spicy, smoky chorizo combined with creamy cheeses and a crunchy topping? It’s the ultimate crowd-pleaser that your family (or just you, no judgment!) will keep asking for. Stick around—I’ll walk you through each step so you get it perfect every time.

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Ingredients You’ll Need

I’ve found that using a mix of extra mature cheddar and mozzarella gives the perfect cheesy melt and stretch, while chorizo adds a smoky, spicy punch to the sauce. Each ingredient plays its part—so here’s a quick rundown with my tips for choosing the best.

• Butter: Unsalted is best so you can control the seasoning, and it helps create a smooth roux for your sauce.
• Chorizo: Pick a good quality, sliced chorizo—Spanish or Mexican style both work, but Spanish tends to be smokier.
• Garlic Cloves: Freshly chopped for that aromatic base flavor.
• Plain Flour: This thickens your cheese sauce, so make sure it’s fresh (no lumps allowed!).
• Milk: Whole milk or 2% works best to keep the sauce creamy without being too heavy.
• Extra Mature Cheddar: Go for bold flavor here—it’s the heart of your cheese sauce.
• Mozzarella: Adds gooey richness and meltiness that cheddar alone can’t.
• Smoked Paprika: Enhances the smoky notes from the chorizo, don’t skip it!
• Cayenne Pepper: Just a touch for heat—add more if you like a stronger kick.
• Dijon Mustard: Adds a subtle tang that really brightens the sauce.
• Macaroni: Classic elbow macaroni works perfectly here to catch all that sauce.
• Panko Breadcrumbs: These give you that light, crispy topping that traditional breadcrumbs just can’t match.
• Parmesan: Grated and sprinkled over the top for added depth and extra golden crunch.

Variations

One of the best things about my Chorizo Mac and Cheese Recipe is how easy it is to adapt to what you have on hand or your flavor preferences. I often swap cheeses or add extras depending on my mood or occasion—you should definitely make it your own.

• Make it Spicier: When I want more heat, I add extra cayenne or diced jalapeños, and it never disappoints.
• Vegetable Boost: Adding sautéed bell peppers or corn works great if you want a bit of color and sweetness.
• Cheese Swap: Tried smoked gouda once and loved the smoky depth it added—experiment with what you love!
• Gluten-Free Version: Using gluten-free flour and pasta works well—just be mindful of thickening times.

How to Make Chorizo Mac and Cheese Recipe

Step 1: Cook Your Pasta Just Right

Start by boiling a large pot of salted water. Cooking your macaroni until just al dente (still with a slight bite) gives the best texture after baking because it won’t turn mushy. Drain and set it aside while you prepare the sauce. I usually give it a quick rinse with warm water to stop the cooking process and prevent sticking.

Step 2: Fry the Chorizo and Garlic

In a large pan over medium heat, melt your butter then add the sliced chorizo and chopped garlic. Fry them together for about a minute to release those incredible chorizo oils—the smell alone is a food hug! Be careful not to burn the garlic; stirring often helps prevent that.

Step 3: Create the Cheese Sauce Base

Sprinkle in the plain flour and stir continuously for 2 minutes. This step cooks out the raw flour taste and thickens your sauce later. Then, slowly add the milk while whisking to keep it smooth. Turn up the heat slightly, and whisk until you see the sauce thicken and coat the back of a wooden spoon—that’s your cue to move on.

Step 4: Add Cheese and Seasonings

Remove the sauce from heat and stir in your grated extra mature cheddar, mozzarella, smoked paprika, cayenne pepper, and Dijon mustard. This is where the magic happens—the cheese melts into a velvety sauce that’s smoky, slightly spicy, and utterly irresistible.

Step 5: Combine Pasta and Bake

Toss the cooked macaroni into your cheese sauce, mixing well so every piece is coated. Then, transfer everything into an ovenproof dish. Top with a generous sprinkle of panko breadcrumbs and grated Parmesan for that signature crunchy, golden finish. Pop it in your preheated oven at 180°C and bake for 20 minutes until bubbling and beautifully golden on top.

How to Serve Chorizo Mac and Cheese Recipe

Garnishes

I love topping mine with a little fresh parsley or chives for color and a fresh herbal note. Sometimes I drizzle a tiny bit of hot sauce on top for an added kick, especially if I’ve gone easy on the cayenne pepper.

Side Dishes

One of my favorite combinations is this mac and cheese with a crisp green salad or roasted vegetables—think broccoli or Brussels sprouts to cut through the richness. For easy weeknights, this recipe pairs beautifully with garlic bread or a simple buttered baguette.

Creative Ways to Present

If you’re making this for a special occasion, try serving individual portions in mini cast-iron skillets or ramekins—it makes it feel extra cozy and special. I’ve also layered it with extra chorizo slices on top before baking for a showstopper presentation.

Make Ahead and Storage

Storing Leftovers

I pop leftovers in an airtight container and refrigerate for up to 3 days. The cheese sauce firms up in the fridge, so when you reheat, you’ll want to add a splash of milk to loosen it back up.

Freezing

While I prefer fresh, I’ve frozen this recipe a couple of times. It freezes well in portions; just make sure it’s tightly sealed. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

Reheat in the oven at a low temperature (about 160°C) to revive the crunchy top, or microwave with a splash of milk to keep the sauce creamy. Adding a pinch of extra cheese on top before reheating in the oven works wonders, too!

FAQs

Final Thoughts

I really hope you give this Chorizo Mac and Cheese Recipe a try—it’s comfort food with a personality, perfect for lazy weeknights or when you want to impress friends without breaking a sweat. I absolutely love how it balances smoky, spicy, and creamy notes with a crunchy top, and I know you’ll enjoy it just as much once you try it. Let me know how yours turns out—I’m always here for recipe chat!

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