Name: Chorizo Mac and Cheese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 pound cavatappi pasta (or elbow macaroni); Salt, for boiling water; 2 Tablespoons extra-virgin olive oil (divided); 1 Tablespoon butter; ½ cup bread crumbs; 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); 3 Tablespoons flour; 3 cups whole milk; 1 cup chicken stock; 3 cups smoked cheddar cheese (shredded); Fresh cilantro (to garnish)

If you’re craving a comfort food upgrade that packs a serious punch of flavor, you’re going to adore this Chorizo Mac and Cheese Recipe. It’s got everything—creamy smoked cheddar, spicy chorizo, smoky chipotles, and a crispy breadcrumb topping that will have you coming back for seconds. I remember the first time I made it, my whole family went crazy! Stick around because I’ll walk you through all the tips and tricks you’ll want to nail this perfect Tex-Mex-inspired mac and cheese every time.

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Why You’ll Love This Recipe

Bold & Spicy Flavor: The chorizo and chipotle chiles add just the right amount of smoky heat that makes this mac and cheese stand out.
Creamy & Comforting: The smoked cheddar cheese melts into a luscious sauce that’s extra comforting and richly flavorful.
Quick & Easy: Ready in just about 30 minutes, it’s perfect for busy weeknights when you want something special without the fuss.
Textural Contrast: The toasted breadcrumb topping gives a delightful crunch that pairs perfectly with the creamy pasta underneath.

A white round plate holds a dish with three main layers: the bottom layer is creamy orange pasta spirals mixed evenly with small chunks of red tomatoes and pieces of green jalapeño slices, the middle layer is a light brown crumbly topping sprinkled all over, and the top layer has a few green cilantro leaves scattered around for color. A silver fork is placed on the right side of the plate, digging slightly into the pasta. The plate sits on a white marbled surface with some loose black pepper, a piece of torn bread at the top left, and small bowls containing black pepper, jalapeño slices, and green leaves scattered around. photo taken with an iphone --ar 2:3 --v 7 - Chorizo Mac and Cheese, spicy chorizo mac and cheese, creamy chorizo pasta, Tex-Mex mac and cheese, smoky cheddar macaroni

Ingredients You’ll Need

This Chorizo Mac and Cheese Recipe hinges on combining bold, smoky ingredients with classic creamy textures. Using cavatappi pasta helps trap the sauce beautifully, and smoked cheddar, along with chipotle chiles, really brings the Tex-Mex vibe to life.

Flat lay of fresh uncooked cavatappi pasta spilling slightly from a simple white ceramic bowl, three whole uncracked brown eggs nestled nearby, a small white bowl filled with bright orange smoked cheddar cheese shreds, a mound of raw chorizo sausage without casing on a white plate, half a shallot whole and showing clean smooth skin, three glossy red chipotle chiles resting beside a small white bowl of finely chopped chipotle in adobo sauce, a small white bowl with golden extra-virgin olive oil, another small white bowl containing creamy whole milk, a handful of fresh bright green cilantro sprigs, a white ceramic bowl with golden brown toasted bread crumbs, a small white bowl filled with bright red diced fire roasted tomatoes (drained), three cloves of fresh garlic with papery skin intact, a small white bowl of fine paprika powder, a small white bowl with sifted white flour, and a whole stick of butter still solid and uncut—arranged with perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chorizo Mac and Cheese, spicy chorizo mac and cheese, creamy chorizo pasta, Tex-Mex mac and cheese, smoky cheddar macaroni

Cavatappi Pasta: I love this spiral pasta for holding sauce, but elbow macaroni works well too if that’s what you have.
Extra-Virgin Olive Oil: Divided use here helps sauté the topping and aromatics perfectly.
Butter: Adds richness to the breadcrumb topping and sauce base.
Bread Crumbs: Toasted until golden for that irresistible crunchy topping.
Chorizo Sausage: Goes casings removed and crumbled in, delivering spice and meaty goodness.
Canned Diced Fire Roasted Tomatoes: Adds a subtle smoky sweetness and moisture.
Shallot: Provides a delicate, sweet onion flavor that complements the spicy chorizo.
Garlic: Essential for depth—don’t skip it!
Paprika: Enhances color and subtle warmth.
Chipotle Chiles in Adobo Sauce: These bring essential smoky heat. Finely chop for even distribution.
Flour: Key to thickening the sauce.
Whole Milk: Creates that creamy texture and rich mouthfeel.
Chicken Stock: Adds savory depth to the cheese sauce.
Smoked Cheddar Cheese: Shredded, this melty cheese forms the rich core of the sauce.
Fresh Cilantro: A fresh garnish that cuts through the richness with brightness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Chorizo Mac and Cheese Recipe is how easy it is to tailor it to your taste or dietary needs. I like experimenting with different cheeses or adding veggies whenever I want to sneak in some greens for the kids.

Vegetarian Option: Swap out the chorizo for smoky roasted mushrooms or a plant-based chorizo substitute—I tried this once, and it was surprisingly satisfying!
Cheese Variation: Mixing smoked gouda or Monterey Jack with cheddar can change the flavor profile while keeping it melty and dreamy.
Heat Level: Adjust the amount of chipotle chiles depending on how spicy you want it; fewer for mild, more for a serious kick!
Gluten-Free: Use gluten-free pasta and gluten-free flour for the roux to accommodate gluten sensitivities.

How to Make Chorizo Mac and Cheese Recipe

Step 1: Cook Pasta Just Right

Bring a large pot of salted water to a boil and cook your cavatappi pasta just shy of al dente—meaning a little underdone. This is key because the noodles will finish cooking when combined with the sauce later, keeping them perfectly tender without getting mushy.

Step 2: Toast the Breadcrumbs

In a large skillet, heat 1 tablespoon of olive oil along with 1 tablespoon of butter over medium heat. Add the breadcrumbs and toast them, stirring often, until golden brown and crispy, about 2-3 minutes. Then, transfer to a small bowl and wipe out the skillet. This crunchy topping is pure magic and really elevates the dish.

Step 3: Cook the Chorizo & Tomatoes

Return your clean skillet to medium-high heat and add the chorizo, cooking until it’s fragrant and starts to brown, about 2-3 minutes. Toss in the drained fire-roasted tomatoes and warm them through. This mix provides that smoky, spicy base flavor that really sets this recipe apart.

Step 4: Make the Creamy Sauce

In a medium saucepan, heat the remaining olive oil over medium heat. Add the minced shallot and cook until soft and fragrant, roughly 1-2 minutes. Toss in the garlic and cook until it smells heavenly—about 30 seconds. Stir in paprika, chopped chipotle chiles, and flour, cooking for about 2 minutes to get rid of the raw flour taste.

Slowly whisk in the whole milk and chicken stock, then crank the heat up to medium-high. Watch closely and when it just starts to bubble, reduce the heat to a simmer. The sauce will thicken in about 3 to 5 minutes. This step is where the magic happens—patience here means silky smooth sauce.

Step 5: Combine & Melt the Cheese

Turn off the sauce heat and stir in the shredded smoked cheddar cheese, mixing until it’s fully melted and silky. Then fold in the chorizo and tomato mixture. Taste and season with salt and pepper as needed. Pour this luscious sauce over your drained pasta and toss everything together so all those flavors meld into every bite.

Step 6: Serve with a Crunchy Topping

Transfer the mac and cheese to a large serving dish, sprinkle the toasted breadcrumbs over the top, and finish with fresh cilantro for a burst of brightness. It’s best served right away while warm and melty—but don’t worry if you have leftovers!

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Pro Tips for Making Chorizo Mac and Cheese Recipe

Reserve Pasta Water: If your sauce feels a bit thick after tossing, a splash of reserved pasta water will loosen it up and help everything cling to the noodles better.
Don’t Overcook the Pasta: Undercooking slightly prevents mushy texture once it’s mixed with the hot sauce and bakes if you decide to finish in oven.
Toast Breadcrumbs Separately: Toasting breadcrumbs in butter and olive oil adds a golden crunch and tasty richness you don’t want to skip.
Chipotle Balance: Start with fewer chipotles if you’re sensitive to heat—you can always add more to taste before combining with pasta.

How to Serve Chorizo Mac and Cheese Recipe

A white bowl filled with a creamy macaroni dish made of spiral pasta covered in a light orange sauce, mixed with pieces of red tomatoes and browned bits. The pasta is topped with a crumbly golden-brown topping and black pepper, with three slices of green jalapeno peppers and a few green cilantro leaves scattered on top. A silver fork is placed in the bowl, resting on the pasta. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chorizo Mac and Cheese, spicy chorizo mac and cheese, creamy chorizo pasta, Tex-Mex mac and cheese, smoky cheddar macaroni

Garnishes

I swear by a sprinkle of fresh cilantro on top—it adds a bright, herbal note that cuts through all the richness. If you like a little zing, a squeeze of lime juice right before serving is a game changer. I’ve also tossed some diced avocado on top when I’m feeling fancy, which pairs beautifully with the smoky flavors.

Side Dishes

I love pairing this mac and cheese with simple roasted veggies like broccoli or a fresh corn salad to balance out the creamy, spicy pasta. Also, pickled jalapeños or a crisp green salad with a light vinaigrette work perfectly to refresh the palate. My family also goes wild when I serve it alongside warm, soft dinner rolls for scooping.

Creative Ways to Present

For a casual party, I’ve served this in mini cast-iron skillets right at the table—the bread crumbs and cheese get extra crispy when finished under the broiler for a few minutes before serving. Another fun twist is to bake the assembled mac and cheese with the breadcrumb topping for 10 minutes until golden, turning it into a crowd-pleasing baked casserole style.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight, but the breadcrumbs lose their crispness, so I usually reserve extra toasted crumbs to sprinkle on when reheating.

Freezing

This recipe freezes well if you plan to save some for later. I freeze it in portion-sized containers without the breadcrumb topping, which I add fresh after thawing. Just thaw in the fridge overnight before reheating for best texture.

Reheating

I reheat leftover chorizo mac and cheese gently on the stove over low heat, adding a splash of milk or stock to revive the creamy texture. Then I top with any reserved or fresh toasted breadcrumbs before serving. Avoid microwaving straight from the fridge if you want to keep that silky melt.

FAQs

Can I use a different type of sausage instead of chorizo?

Absolutely! While chorizo gives this recipe its signature smoky and spicy flavor, you can substitute with Italian sausage or even a smoky kielbasa. Just adjust the seasoning to keep that bold flavor profile.
What’s the best cheese to use in Chorizo Mac and Cheese Recipe?

Smoked cheddar is my favorite because it melts beautifully and adds a deep smoky flavor. You can also mix in gouda or Monterey Jack for a milder, creamier finish depending on your preference.
Can I make this recipe ahead of time?

Yes! You can prepare the sauce and chorizo mixture in advance and refrigerate it separately from the pasta. When ready, reheat and combine for a quick dinner. Keep the toasted breadcrumbs separate until serving to maintain their crunch.
How spicy is this mac and cheese?

The chipotle chiles in adobo sauce add a smoky heat that’s moderate to bold depending on how much you use. If you prefer less heat, start with one or two chiles instead of three and taste as you go.

Final Thoughts

This Chorizo Mac and Cheese Recipe is a favorite in my kitchen because it turns everyday macaroni into something extraordinary with just a handful of ingredients and about 30 minutes. It’s the kind of dish that feeds hungry bellies and sparks smiles every time. I hope you’ll give it a try and make it your own—I guarantee your family or friends will be asking for it again and again!