Description
This Chorizo Mac & Cheese is a bold and flavorful twist on the classic comfort food. Featuring smoky cheddar cheese, spicy chorizo sausage, and a crispy toasted breadcrumb topping, this creamy Tex-Mex-inspired dish comes together in just 30 minutes, making it perfect for a satisfying family dinner.
Ingredients
Scale
Pasta
- 1 pound cavatappi pasta (or elbow macaroni)
- Salt, for boiling water
Toppings
- 2 Tablespoons extra-virgin olive oil (divided)
- 1 Tablespoon butter
- ½ cup bread crumbs
Chorizo Mixture
- 9 ounces chorizo sausage (casings removed)
- 1 15-ounce can diced fire roasted tomatoes (drained)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 3 chipotle chiles in adobo sauce (finely chopped)
Sauce
- 3 Tablespoons flour
- 3 cups whole milk
- 1 cup chicken stock
- 3 cups smoked cheddar cheese (shredded)
Garnish
- Fresh cilantro
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until just shy of al dente. Drain and set aside.
- Toast breadcrumbs: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Once butter melts, add bread crumbs and toast for 2-3 minutes until golden. Remove breadcrumbs to a bowl and wipe skillet clean.
- Cook chorizo and tomatoes: Return skillet to medium-high heat, add chorizo and cook for 2-3 minutes until browned. Add drained diced fire roasted tomatoes and heat through. Remove from heat and set aside.
- Prepare cheese sauce: In a medium saucepan over medium heat, add remaining 1 tablespoon olive oil. Add minced shallot and cook 1-2 minutes until softened and fragrant. Stir in garlic and cook 30 seconds. Add paprika, chopped chipotles, and flour. Cook for 2 minutes, stirring constantly. Gradually whisk in whole milk and chicken stock. Increase heat to medium-high and bring to a boil. Reduce heat to a gentle simmer, cook 3-5 minutes until thickened.
- Melt cheese: Stir shredded smoked cheddar cheese into the thickened sauce until melted and smooth.
- Combine sauce and chorizo: Add cooked chorizo and tomato mixture to the cheese sauce. Season with salt and pepper to taste.
- Toss pasta: Add cooked pasta to the sauce and toss until fully coated.
- Serve: Transfer mac and cheese to a serving platter. Sprinkle toasted breadcrumbs and fresh cilantro on top before serving.
Notes
- For a smoky depth, use smoked cheddar cheese.
- If you prefer less heat, reduce the chipotle chiles or omit them.
- Use fresh bread crumbs if possible for the best toasted topping texture.
- This dish can be prepared ahead to the sauce step and reheated gently with pasta before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 792 kcal
- Sugar: 11 g
- Sodium: 563 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 107 mg
