Description
This Chorizo Mac & Cheese combines the creamy comfort of classic mac and cheese with bold, smoky chorizo sausage and a crispy toasted breadcrumb topping. Featuring a rich smoked cheddar cheese sauce and infused with smoky chipotle chiles, this vibrant Tex-Mex-inspired dish is perfect for a satisfying 30-minute family dinner.
Ingredients
Scale
Pasta
- 1 pound cavatappi pasta (or elbow macaroni)
- Salt, for boiling water
Topping
- 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)
Sauce
- 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)
Garnish
- Fresh cilantro (to garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, slightly undercooked for perfect finishing later. Drain and set aside.
- Toast Breadcrumbs: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Once butter melts, add breadcrumbs and toast until golden, about 2 to 3 minutes. Remove breadcrumbs to a small bowl and wipe skillet clean.
- Cook Chorizo and Tomatoes: Return the skillet to medium-high heat. Add chorizo and cook until browned, about 2 to 3 minutes. Add the drained diced fire roasted tomatoes and warm through. Remove the skillet from heat and set aside.
- Make Cheese Sauce: Heat a medium saucepan over medium. Add remaining 1 tablespoon olive oil, then add minced shallot, cooking for 1-2 minutes until softened and fragrant. Add garlic and cook for about 30 seconds. Stir in paprika, chopped chipotles, and flour; cook for 2 minutes to form a roux. Gradually whisk in milk and chicken stock, increase heat to medium-high to bring the mixture to a quick boil. Once boiling, reduce heat to a rolling simmer and cook until the sauce thickens, about 3 to 5 minutes.
- Melt Cheese and Combine: Remove sauce from heat and stir in shredded smoked cheddar cheese until melted and smooth. Stir the cooked chorizo and tomato mixture into the cheese sauce. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta back to the pot. Pour the cheese and chorizo sauce over the pasta and toss to evenly coat.
- Serve: Transfer the mac and cheese to a large serving platter. Sprinkle the toasted breadcrumbs on top and garnish with fresh cilantro. Serve immediately.
Notes
- This dish elevates traditional mac and cheese by incorporating bold chorizo sausage and smoky chipotles for a Tex-Mex flair.
- To save time, prep ingredients ahead such as mincing shallots and garlic.
- Leftovers reheat well in the oven or microwave; add a splash of milk to loosen sauce if needed.
- For a vegetarian version, omit chorizo and substitute with smoked paprika for depth.
- Breadcrumb topping adds a delightful crunchy texture balancing the creamy cheese sauce.
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
