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Looking for a bold mac and cheese that is different from the classic? Chorizo mac and cheese is smokey, packed with flavor, and just as cheesy and creamy as any mac and cheese. This is the best way to step up your boring dinners!
If there is one thing I discovered over the years it is that I absolutely love cooking with chorizo. The bold and smokey flavors really speak to me. Chorizo can literally liven up any dish that needs more flavor and punch. It has the perfect blend of spice, flavor, and meatiness. Instead of using ground beef or any other ground meat, I sometimes substitute it with fresh chorizo. I typically buy mine at the butcher counter where it comes in the casing and you take it out of the casing to brown and break into smaller pieces in the skillet.
This chorizo mac and cheese turns up the heat and flavor of the classic comfort food. It brings excitement to the dinner table because it’s not just any mac and cheese. Chorizo mac and cheese is an indulgent comfort dish that will keep everyone coming back for seconds.
Mexican Chorizo Vs. Spanish Chorizo
Spanish chorizo: this is dried and cured in a casing and you can usually find this with the charcuterie board ready-to-eat sausages.
Mexican chorizo: fresh, uncooked, ground, spicy pork in a thin casing and usually in the butcher case. I’ve also bought ground chicken version of this. Mexican chorizo is what we use in this recipe and many others on this website (like using Mexican chorizo mixed with turkey for these turkey chorizo burgers or chorizo tacos).
Variations
- Vegetarian or meatless version? Try making tofu chorizo and substituting that in this chorizo mac and cheese recipe!
- Swap for your favorite pasta shape. I love using spiral pasta like cavatappi or rotini because it captures all the cheesy, meaty goodness in its spirals.
- Make it more indulgent. Okay, this is definitely based on preference but I’ve added a small 2 ounce block of Velveeta cheese into the cheese mixture and let me tell you — it’s so good.
Serving Suggestions
Chorizo mac and cheese is a hearty and satisfying meal on its own but if you prefer light side dishes with your mac and cheese, here are some suggestions:
- Mexican Street Corn off the Cob
- Blistered Shishito Peppers
- Corn and Avocado Salsa
- Mexican Corn Salad
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 4 days. To reheat, portion out the amount you’d like to reheat then heat through in a skillet or pan on the stovetop. You may need to add a splash of liquid to loosen it up a bit. Alternatively, you may use the microwave to reheat through as well and using a splash of liquid to help loosen it up.
Chorizo Mac and Cheese
Equipment
Ingredients
- 2 ½ cups (150 g) dried cavatappi or any swirled pasta
- 1 pound (454 g) fresh chorizo sausage, casings removed
- 1 green bell pepper, diced
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup (237 ml) milk
- 2 ½ cups (283 g) freshly grated extra sharp cheddar cheese
- Kosher salt, to taste
Instructions
- Bring a pot of water to a boil and add the pasta. Cook pasta according to the directions on the package. Drain when pasta is done cooking.2 1/2 cups (150 g) dried cavatappi or any swirled pasta
- In a large skillet, brown chorizo over medium-high heat and break it up into pieces with a wooden spoon or spatula.1 pound (454 g) fresh chorizo sausage
- Add green bell pepper and cook until softened. Place chorizo and bell peppers into a large bowl and set aside.1 green bell pepper
- Return skillet to medium-high heat and melt butter. Whisk in the flour and cook it for about 30 seconds to cook off the raw flour taste. Add the milk and let thicken, about 3-4 minutes.2 tablespoons (28 g) unsalted butter, 2 tablespoons all-purpose flour, 1 cup (237 ml) milk
- Add the cheese and salt and stir until all the cheese has melted. Remove from heat.2 1/2 cups (283 g) freshly grated extra sharp cheddar cheese
- Add chorizo and bell peppers back in, toss to incorporate. Season with salt, to taste.Kosher salt
- Carefully add the pasta into the cheese sauce mixture and stir to incorporate everything evenly.
- Divide into bowls and serve.
Nutrition
Photographs by Meg McKeehan Photography
SOOO EASY and omg are you even joking with that chorizo? I hope not. Cuz I’mONEGITINTHAT.
(sorry for all the yelling)
This looks so cheesy and yummy! Love that you added chorizo!
THIIIIIS. <3 I need this mac and cheese in my life immediately.
Brilliant twist on a classic! I love the idea of using sausage in mac & cheese, can’t wait to give this a try!
This looks fantastic! The perfect winter comfort food – with a kick! Think it will freeze?
xo Rachel
Caleb loves Mac and Cheese… this looks delicious!
The addition of chorizo puts this mac over the top!!
Wow! I can’t believe I never thought to put chorizo in my mac n cheese before. I am definitely going to be making this only with soy chorizo instead. Thanks for the recipe!
I just drooled a little. Yup, it’s true.
Oh where is my fork- I want a huge bowl of this!