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Chorizo Mac and Cheese Recipe

Chorizo Mac and Cheese Recipe

Molly Aronica

Chorizo Mac and Cheese

Macaroni and cheese is the ultimate comfort food. Instead of the baked casserole version of mac and cheese, this one simply calls for combining the sauce with the pasta before serving.

Click here to see Recipe SWAT Team: Chorizo


  • ½ pound macaroni (or any cut pasta of your choice)
  • ½ tablespoon oil
  • ½ pound cured chorizo sausage, sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk
  • 1 ¼ cups sharp Cheddar cheese, shredded
  • ¾ cup Manchego cheese, shredded
  • 1 teaspoon chile powder
  • ½ teaspoon cinnamon
  • ½ teaspoon granulated garlic
  • Salt and pepper


Cook the pasta in salted, boiling water until desired doneness.

Meanwhile, heat the oil in a medium-sized pan over medium-high heat. Add the chorizo slices to the pan and cook them until they are crispy but still juicy, about 4 minutes — move the chorizo to a bowl double-lined with paper towels.

In another medium-sized pan, melt the butter over medium-low heat. When the butter is just melted, stir in the flour to make a roux. Add the milk to the pan, making sure to smooth out any clumps of the roux, and heat until the milk is just scalding (any more and you run the risk of having the milk curdle). Add in 1/3 of the shredded cheese at a time, making sure that it is fully incorporated into the sauce before adding any more. The sauce should be smooth and rich, but feel free to add more milk if it looks too thick. Toss in the spices and chorizo and combine with the cooked and drained pasta. Serve immediately.

Chorizo Mac and Cheese

So Jason and I went to Costa Rica a couple of years ago, and when we went, we took a couple of those disposable underwater cameras. We developed one of the cameras but saved the other one since there was still some film left to take more photos. But “saving it” really meant that it would be left in the back of the closet for over 2 years.

I completely forgot about it until Jason mentioned it last night in passing since we are planning on doing some water activities up in Lake Tahoe in a couple of weeks. He wanted to just use the remaining film on this 2-year-old camera but instead, I surprised him by finally developing the photos.

Waiting over 2 years to develop these photos is completely ridiculous but seeing them actually made the wait all the more worth it. This picture here is my absolute favorite. It’s funny how much younger we look here, but Jason and I were able to reminisce about what a great time we had white water river rafting in Río Pacuare. It was such an adventure, but I don’t think I could ever do it again because it is freaking scary as hell.

At least I have my memories, right?

Anyway, there’s my spiel about my camera developing irresponsibility.

Now on to this pasta. Yes, I made mac and cheese but it’s definitely not your ordinary mac and cheese. It’s filled with red bell pepper, jalapeños, black beans, corn and best of all, chorizo. Just a couple of months ago, I never even had chorizo and now I’m adding it to everything!

This is definitely my favorite kind of mac and cheese yet. It’s spicy, meaty and chock full of veggies. Best of all, it’s not too cheesy, which isn’t necessarily a bad thing, but when it’s too stringy and thick, I get a bit nauseous from eating it. But with this, it’s a bit lighter on the cheese side since you stuff this baby with all sorts of goodies so you could definitely have more than 1 serving at a time!

So here’s how you make this:

Let’s first start with some chorizo…

and then throw about 6 ounces of it into a saucepan, letting it crumble as it cooks.

Then we’ll add some red onion, bell pepper and jalapeños. We’ll let that cook until the onions begin to soften.

Next, we’ll add in some flour, giving it a good stir to make sure it gets fully incorporated.

Then comes the milk and cheeses…

stirring until it gets all cheesilicious and smooth.

Let’s remove it from the heat and throw in the rest of our ingredients – our cooked macaroni, corn, black beans and lime juice.

Give it a good stir, taking a bite or two to “sample.” I think I had a whole bowlful at this point.

Then we’ll pack it up into a baking dish, top with Panko and pop it into the oven for about 25 minutes.

Let it cool for 10 minutes and serve.

Chorizo Mac and Cheese

A recipe for Chorizo Mac and Cheese! Fresh chorizo sausage and diced red onion are tossed with pasta and a creamy cheese sauce, then baked until golden.

Add a bit of spice to your pasta with this Chorizo Mac and Cheese! Fresh chorizo sausage is crumbled into a pan and cooked until browned along with diced red onion. The mixture is coated with flour, then combined with milk to create a creamy base perfect for melting the shredded Cheddar and Monterey Jack cheese. Season with a little paprika, salt, and pepper before transferring to a baking dish, topping with breadcrumbs, and baking until golden and bubbly.

I made this Chorizo Mac and Cheese with Cavatappi pasta, but macaroni, shells, or another favorite medium shape with grooves or holes to trap in the chorizo and sauce will work well. Be careful not to overcook the pasta while boiling on the stove. It should be nearly tender, but not all the way cooked since it will continue to soften while baking.

Make sure the sauce is not bubbling when whisking in the cheese. The pot should be removed from the heat source and just hot enough to melt the cheese until smooth. If the milk is too hot, the cheese (especially the Cheddar) may separate. Use Pepper Jack in place of the Monterey for more of a kick.

Mexican chorizo is a fresh sausage made from ground meat (pork) seasoned with red chile powder and other spices. It is different from the Spanish and Portuguese varieties which are cured or smoked and seasoned with smoked paprika. If you can’t find fresh chorizo locally, there are plenty of recipes available to make your own including this one from Mexico in My Kitchen (no need to stuff the mixture into casings since it will be crumbled into the pan for the Chorizo Mac and Cheese).

Place the chorizo in a large pan, and cook over medium-high heat for about 4-5 minutes. Remove the chorizo from the pan and drain. Add back 2 tsp of the fat into the pan.

Add the flour, then whisk until combined, about 30 seconds. Pour in the water and whisk until smooth and just thickened. Add the milk and whisk until combined.

Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally until pasta is done.

Turn the heat to low, then stir in the cheddar cheese. Keep stirring until the sauce is smooth. If you need to thin the sauce, add more milk, 1 tablespoon at a time, until desired consistency is reached.

Stir in the chorizo, and sprinkle some on top. Top with more cheese for a melty finish.

Chorizo Mac and Cheese Recipe

Serves 4 to 6, an optimistic 6 in our house

You will not need any exciting equipment, just saucepans

400g macaroni or another pasta choice

3 tablespoons plain flour

350g strong Cheddar type cheese, grated

A little extra grated cheese and a spoonful of breadcrumbs for the topping

A green vegetable to serve

Pre heat your oven to around 170 degrees fan assisted.

Make a start by finely chopping the chilli and chorizo. Heat a frying pan over a medium heat then add the chopped chorizo and cook for a couple of minutes. Add the chilli then cook for around 5 minutes until the chorizo is starting to crisp and the chilli softening. Pop to one side while you get on with pasta and cheese sauce.

Add some salt to a large pan of boiling water then tip in the pasta. Cook according to the instructions on the packet, but cooking the pasta for a minute less. While this simmers, take another saucepan and add the butter and melt. Stir in the flour and cook for a minute until you have a soft roux/paste. Add the milk, a little at a time, stirring between additions to ensure you have a smooth sauce. Add the final splash of milk, stir well, bring to the simmer and cook for another minute or so until thickened. Turn off the heat then add the grated cheese. Give it a good beat, check for seasoning, then leave to one side for a moment.

Drain the pasta and add back to the pan. Stir through the chorizo and chilli then pour on the cheese sauce. Taste and check for seasoning then spoon into a good sized baking dish. Top with another handful of grated cheese and a sprinkling of breadcrumbs. Bake for 15 minutes or until browning and bubbling. Serve immediately with a green vegetable, peas are a must in our house.

1. Heat your oven to 350°F (180°C). Lightly butter a 2-quart (2 L) baking dish.

2. Cook the macaroni in boiling salted water until tender. Drain and rinse.

3. In a large saucepan, heat the oil over medium heat. Add the sausages and cook until lightly browned, about 5 minutes. Transfer to a plate and set aside.

4. To make the sauce, make a cut in half the onion about 1 inch (2.5 cm) deep, and slide a bay leaf into the slit. Stick the garlic cloves into the onion.

5. In a large saucepan, combine the milk and onion, heat over medium heat. Meanwhile, in a second saucepan, melt the butter over low heat. Add the flour and cook the roux, stirring, for 3 minutes. Do not let it colour. Remove from heat. Pour some hot milk into the roux, stirring until the milk is thoroughly blended in. Stir the mixture into the remaining milk and simmer, stirring frequently for 15 minutes. Season with salt and pepper.

6. Remove the onions. Add the cheese, paprika and the mustard. Continue cooking over low heat, stirring until the cheese is melted. Add the macaroni and sausage stir together well. Season well with salt and pepper. Transfer to the prepared baking dish.

For the topping

1. To make the topping, combine bread crumbs, Parmesan, parsley, and paprika. Sprinkle over the casserole and drizzle with olive oil. Bake until browned and bubbly, 25 to 30 minutes.

Recipe: Easy Cheesy Mac and Chorizo

A box of mac and cheese becomes a hearty feast in this simple lunch or dinner.

2 (6-ounce) boxes of macaroni and cheese

1/2 pound loose chorizo sausage or 2 (4-ounce) chorizo links, casings removed

1 medium onion, finely diced

1 canned chipotle chile in adobo sauce, minced

1/4 cup shredded cheddar cheese

1 serrano chile, thinly sliced

Instructions: Prepare the macaroni and cheese as instructed.

Meanwhile, heat the oil in a skillet over medium-high heat. Saute the chorizo, breaking it up as you cook, until it&rsquos browned and cooked through, 5-7 minutes. Remove the chorizo from the skillet and set it aside. Saute the onion in the pan with the remaining chorizo oil and cook until softened and lightly browned, 5-7 minutes. Add the minced chipotle and cook until heated through, about 1 minute.

Stir half the chorizo and all the onion and chipotle mixture into the mac and cheese. Transfer that to an 8-inch-by-8-inch baking dish. Sprinkle the shredded cheese over that. Top with the remaining chorizo and chile slices. Bake at 350 until the cheese is melted, about 10 minutes, and serve.

Makes 4 servings

Paul Stephen, Express-News Taste writer

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.

Chorizo Mac & Cheese

1) Cook pasta in boiling salted water till al dente. Drain and reserve for next step.

2) Sauté chorizo and chili flakes in butter for 1-2 minutes. Add heavy cream. Sauté until mixture begins to thicken. Add cheese sauce and cook till warm. Add kale and pasta, cook until heated through.

3) Place Mac and Cheese into casserole dish and bake at 350 degrees until hot and bubbly (about 20 minutes). Remove from oven and crumble kettle chips on top.

Directions for Cheese Sauce

1) On medium heat, sauté shallots in butter until fragrant (about 4 minutes). Add flour and cook for an additional 2 minutes, being careful not to brown the roux.

2) dd the milk, salt and pepper and cook until sauce begins to boil and thicken, about (3 minutes). Reduce to a simmer and continue to cook for 5 minutes on low heat. Add cheese and stir constantly until melted. Remove from heat and reserve for next step.