Chorizo Mac and Cheese
Dive into comfort food heaven with this indulgent Chorizo Mac and Cheese, a bold twist on the classic favorite that’s sure to tantalize your taste buds. Featuring tender elbow macaroni coated in a luscious, creamy cheese sauce made with sharp cheddar, Monterey Jack, and Parmesan, this dish is elevated with the smoky, spicy kick of browned chorizo sausage. The golden, crispy panko breadcrumb topping adds the perfect crunch, making every bite a satisfying blend of creamy and crunchy textures. Perfect as a hearty main course or a crowd-pleasing side, this baked mac and cheese recipe comes together in just 45 minutes, making it a go-to for weeknight dinners or gatherings. Bursting with smoky paprika and garlic flavors, this Chorizo Mac and Cheese is a standout comfort food dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 8 oz chorizo sausage
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the chorizo sausage until browned and fully cooked, breaking it into crumbles as it cooks. Remove from skillet and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream while whisking constantly to form a smooth mixture. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and add the shredded cheddar, Monterey Jack, and Parmesan cheeses to the sauce. Stir until melted and smooth.
Stir in the smoked paprika, garlic powder, salt, and black pepper. Adjust seasoning to taste.
Add the cooked macaroni and chorizo to the cheese sauce, stirring to evenly coat the pasta.
Preheat the oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle the mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Remove from the oven, let rest for 5 minutes, and serve warm. Enjoy!
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 725 mg | 56% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
