Chorizo Mac and Cheese Recipe

If you’re on the hunt for the ultimate comfort food with a spicy twist, look no further than this Chorizo Mac and Cheese Recipe. It’s got everything I love about classic mac and cheese—creamy, cheesy, and ridiculously satisfying—plus that bold, smoky kick from chorizo and chipotle chiles that really takes it over the top. When I first tried this recipe, I was hooked, and I know you’ll find it just as irresistible once you take that first creamy, spicy bite.

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Ingredients You’ll Need

Each ingredient in this Chorizo Mac and Cheese Recipe works together to create layers of flavor and texture—from the spicy sausage to the creamy smoked cheddar, even the pasta choice matters. Here’s a quick rundown with a few shopping tips.

• Cavatappi pasta: Its curly shape grabs onto every bit of that cheesy sauce better than plain elbow macaroni.
• Salt: Essential for seasoning both the pasta water and the final dish to bring everything alive.
• Extra-virgin olive oil: Using good quality oil really makes a difference, especially when toasting breadcrumbs or sautéing shallots.
• Butter: Adds richness and helps get those golden breadcrumbs toasty.
• Bread crumbs: Choose fresh or panko for that irresistible crunch.
• Chorizo sausage: Look for fresh Mexican chorizo, casings removed, for authentic flavor.
• Diced fire roasted tomatoes: Drained so they don’t make the sauce watery, but add smoky richness.
• Shallot: Adds a subtle sweetness that blends beautifully with garlic.
• Garlic: Freshly minced for that punchy, aromatic flavor.
• Paprika: I like smoked paprika for extra depth.
• Chipotle chiles in adobo sauce: Finely chopped to bring smoky heat – adjust the quantity if you prefer milder.
• Flour: Helps thicken the cheese sauce into that perfect creamy texture.
• Whole milk: Key for creaminess—don’t substitute with low-fat if you want that rich mouthfeel.
• Chicken stock: Adds umami and balances the richness of the cheese sauce.
• Smoked cheddar cheese: The star cheese—sharp, smoky, and melts flawlessly.
• Fresh cilantro: Garnishes with a bright, fresh contrast to the smoky flavors.

Variations

I love how versatile this Chorizo Mac and Cheese Recipe can be. Feel free to customize it based on what you have or your preferred spice level—this dish is all about making it your own.

• Swap the pasta: If you don’t have cavatappi, elbow macaroni or even rigatoni works great. I sometimes use penne when I want a firmer bite.
• Cheese blends: Mix smoked cheddar with Monterey Jack or even a bit of mozzarella for extra gooeyness.
• Heat level: Adjust the chipotle chiles based on your spice tolerance—I’ve made it mild for kids by using just one chile and more smoky paprika.
• Vegetarian option: Skip the chorizo and add smoked paprika and chipotles directly to the cheese sauce, or use a smoky plant-based sausage alternative.

How to Make Chorizo Mac and Cheese Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a large pot of salted water to a rolling boil. I always add plenty of salt—the water should taste like the sea—because it’s the first layer of seasoning. Cook your pasta until it’s just shy of al dente; it will finish cooking when you mix it with the sauce later, so avoid overcooking. Once done, drain the pasta but don’t rinse it—keeping a little starch helps the sauce stick better.

Step 2: Make That Golden Breadcrumb Topping

While the pasta cooks, heat the olive oil and butter in a skillet over medium heat. Toss in the bread crumbs and stir constantly for 2-3 minutes until they turn golden and smell nutty. This crunchy topping is the game-changer—you’ll want to keep an eye on them so they don’t burn. Remove and set aside, wiping your skillet clean when done.

Step 3: Cook the Chorizo and Tomatoes

Next, get your skillet back on medium-high heat and add the chorizo, breaking it up as it cooks for 2-3 minutes. When it’s starting to brown and smell amazing, stir in the drained fire-roasted tomatoes just to warm them through. Set this fragrant mixture aside—you’ll mix it into your cheese sauce soon!

Step 4: Whip Up the Creamy Cheese Sauce

Heat the remaining tablespoon of olive oil in a medium pot over medium heat. Cook the minced shallot for a couple of minutes until softened, then add the garlic and cook just until fragrant—about 30 seconds. Now stir in paprika, chopped chipotles, and flour; cook this mixture for about 2 minutes to toast the flour and spices, which helps develop flavor and prevent a raw taste. Slowly whisk in the milk and chicken stock, increasing heat to bring it to a gentle boil, then reduce to a simmer. Keep whisking regularly as the sauce thickens over 3 to 5 minutes. This part requires a little patience but trust me, it’s worth it.

Step 5: Combine and Melt Together

Off the heat, stir in your smoked cheddar until melted and silky smooth. Add the chorizo and tomato mixture, then taste and season with salt and pepper accordingly. Pour this rich, spicy sauce over the pasta and gently toss to coat every piece.

Step 6: Finish and Serve

Transfer the mac and cheese to a large serving platter. Sprinkle the toasted breadcrumbs generously on top, then finish with a handful of fresh cilantro leaves. This fresh herb brightens everything up and adds a little color punch. Serve it up while it’s warm and watch everyone go crazy for it.

How to Serve Chorizo Mac and Cheese Recipe

Garnishes

I’m a huge fan of fresh cilantro here—it adds a vibrant contrast that cuts through the richness. Sometimes, I sprinkle a little extra smoked paprika on top or even a squeeze of fresh lime juice when serving for a nice zing.

Side Dishes

This chorizo mac pairs beautifully with simple sides like a crisp green salad dressed with lime vinaigrette, or roasted vegetables like corn and poblano peppers to keep the Tex-Mex vibe going strong. For a heartier meal, some warm cornbread on the side is always a crowd-pleaser around here.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this mac and cheese in mini cast-iron skillets or even inside hollowed-out bell peppers for individual portions. It always impresses guests and makes serving a breeze.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I reheat gently on the stove with a splash of milk to loosen up the sauce without drying it out.

Freezing

I’ve frozen this chorizo mac and cheese before, though the texture shifts a bit after thawing. To freeze, cool completely, then pack in freezer-safe containers. Thaw overnight in the fridge before reheating for best results.

Reheating

When reheating, low and slow wins. Use a skillet on low heat or microwave in short bursts, stirring in a little milk each time until creamy and warmed through. This keeps the cheese sauce silky and the chorizo flavorful.

FAQs

Final Thoughts

I absolutely love how this Chorizo Mac and Cheese Recipe effortlessly brings together bold flavors and creamy comfort in one dish. Every time I make it, my family goes crazy for those smoky chorizo bits and that crunchy topping—it’s like a big warm hug on a plate. I hope you’ll give this recipe a try and make it part of your own kitchen favorites; it’s honestly one of those meals that feels special but comes together in no time. Happy cooking!

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