Step up your mac and cheese game with this Chorizo Mac and Cheese! Packed with bold chorizo crumbles, an ultra-creamy smoked cheddar cheese sauce, and a buttery toasted bread crumb topping, it’s the perfect 30-minute, Tex-Mex-style family dinner.
My Chorizo Mac & Cheese adds a little excitement to classic comfort food. Like migas or Southwest cheesy lentils and rice, it’s the kind of soul-warming, flavor-packed meal that makes your kitchen smell amazing and keeps everyone coming back for seconds.
Table of Contents
Even if you’re a mac and cheese purist, once you try this version, you might never want it any other way!
To make it, I combined the richest, creamiest, most indulgent macaroni and cheese with crumbled Mexican chorizo and smoky chipotle chiles. Served with crispy, golden bread crumbs on top, every forkful yields the perfect balance of creamy, smoky, and just the right amount of spice. It’s a smoky pasta that’s similar to my Fideo Seco, but it has a cheesy twist!
Ingredient notes
- Cavatappi pasta – This corkscrew-shaped pasta is my favorite for mac and cheese because its ridges grab onto the creamy sauce. Elbow macaroni, shells, fusilli, or penne also work well.
- Salt
- Extra-virgin olive oil
- Butter
- Bread crumbs – I sprinkle toasted bread crumbs over the top because I love a little crunch with my macaroni and cheese.
- Chorizo – Crumbled Mexican chorizo is what sets this mac and cheese recipe apart from the rest. The sausage crumbles add a hint of spice and smokiness to every bite, breaking up the richness of the rich cheese sauce. If using sausage links, make sure to remove the casings first. You can substitute Spanish chorizo, but it’s cured and firmer, so you’ll need to dice it instead of crumbling it. The flavor will still be delicious but the texture will be a little different.
- Canned fire-roasted tomatoes – These balance the creamy cheese sauce with their slightly smoky and tangy flavors. If you need a substitute, canned Ro-Tel tomatoes are a great alternative.
- Garlic cloves and shallot – Two aromatics that deepen the savory flavors in this Tex-Mex dish.
- Paprika
- Chipotle chiles in adobo sauce – These give the cheese sauce a punch of bold, smoky, and spicy flavor. Find them in cans in the international aisle or Latin section of well-stocked grocery stores.
- Flour – A little all-purpose flour thickens the cheese sauce.
- Whole milk – The base of the cheese sauce. Feel free to substitute half-and-half for a more decadent sauce or 2% milk for a lighter version.
- Chicken stock – It adds savory depth and prevents the sauce from becoming too heavy. Substitute chicken bone broth or parmesan broth for an even richer flavor.
- Smoked cheddar cheese – There’s no shortage of mouthwatering smoky flavor in this recipe. If you can’t find smoked cheddar, try a mix of regular sharp cheddar and smoked gouda or Monterey Jack instead.
- Cilantro – For garnish. If you don’t like cilantro, use chopped parsley, green onions, or chives instead.
How to make mac and cheese with chorizo
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until just shy of al dente.
- Meanwhile, toast the breadcrumbs with olive oil and butter in a large skillet until golden brown. Transfer to a small bowl and set aside.
- Wipe out the skillet. Add the chorizo and cook until browned, then stir in the canned tomatoes and cook until heated through. Set the skillet aside.
- Sauté the shallot with olive oil in a separate medium saucepan until softened, then add the garlic and sauté until fragrant.
- Stir in the paprika, chipotles, and flour. Cook for about 2 minutes before whisking in the milk and stock. Bring the sauce to a boil, then reduce the heat and let it simmer until thickened.
- Stir in the cheese until fully melted, then add the chorizo and tomatoes. Season with salt and pepper.
- Drain the pasta and return it to the pot. Pour the cheese sauce over the pasta and toss to coat.
- Transfer to a serving dish, sprinkle the toasted bread crumbs and cilantro on top, and dig in!
Tips and tricks
- You’re more than welcome to use store-bought shredded cheese but for the creamiest, silkiest sauce, shred the cheese from a block. The anti-caking agents on pre-shredded cheese help its shelf life but prevent it from melting as nicely.
- Remember to reserve 1/2 cup of the pasta cooking water before draining the rest. If your cheese sauce is too thick, you can use the starchy water to help loosen it up and make it extra silky.
- Want to make baked mac and cheese instead? After the pasta is tossed with the sauce, transfer it all to a greased baking dish, sprinkle extra shredded cheese and the bread crumbs on top, and bake at 400°F for 10 to 15 minutes or until bubbly and golden brown on top.
Variations
Personally, I think this chorizo macaroni and cheese is rich, smoky, and cheesy perfection. However, the recipe can be slightly customized with these variation ideas:
- Not a fan of chorizo? Swap it for andouille sausage, hot Italian sausage, or even crispy bacon.
- Gluten-free mac and cheese – Make this with your favorite short-cut gluten-free pasta, bread crumbs, and flour.
- Experiment with add-ins – You can bulk up this dinner by stirring in roasted bell peppers, mushrooms, corn kernels, or black beans.
- Turn up the heat – Sauté diced jalapeños with the shallot or add a dash of cayenne or hot sauce to the cheese sauce for extra spice.
- Switch up the crunchy topping – Instead of breadcrumbs, consider sprinkling crushed Ritz crackers or even tortilla strips on top for crunch.
How to make ahead and store
- Once cooled, transfer the leftover mac and cheese to an airtight container and store it in the fridge for up to 3 days.
- You can technically freeze leftover mac and cheese as well, but I don’t recommend it. The cheese sauce tends to become grainy and the pasta will be too soft after thawing and reheating.
- To reheat, warm the leftovers over medium heat on the stove. Add a splash of milk if the pasta has absorbed too much of the sauce.
Serving suggestions
This chorizo mac and cheese is a hearty and satisfying meal all on its own. If you’re serving it for a family dinner, round out the meal with a few light side dishes, like:
- Or one of these 30+ Sides for Mac and Cheese
I love serving this as a shareable dish alongside a spread of other Southwest-inspired dishes, such as:
Erin’s wine pairings for chorizo mac and cheese
Whether you prefer white or red, here are a few perfectly paired wines to sip alongside your smoky mac and cheese:
- Opt for a bright, slightly sweet Riesling to cut through the richness of the cheese and tame the heat from the chorizo and chipotle.
- A crisp, unoaked Chardonnay brings a clean, refreshing contrast to the creamy sauce.
- Try a bold, fruit-forward Zinfandel to complement the smoky, savory flavors in the dish.
- For beer lovers, a hoppy IPA or a malty Amber Ale also pairs perfectly!
More macaroni and cheese recipes
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Full Recipe
Chorizo Mac & Cheese
Step up your mac and cheese game with this Chorizo Mac and Cheese! Packed with bold chorizo crumbles, an ultra-creamy smoked cheddar cheese sauce, and a buttery toasted bread crumb topping, it’s the perfect 30-minute, Tex-Mex-style family dinner.
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Serves 6 people
Equipment
- Medium Sauce Pot
- Baking Dish (or Serving Platter)
Ingredients
- 1 pound cavatappi pasta (or elbow macaroni)
- Salt
- 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)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- When it boils, salt water and cook pasta until a little under done, just shy of al dente.
- Meanwhile, heat 1 TBSP olive oil and 1 TBSP butter in a large skillet over medium heat. Once butter has melted, add the breadcrumbs, and toast until golden, 2-3 minutes. Remove the breadcrumbs to a small bowl and wipe the skillet clean.
- Return the skillet to medium-high heat and add the chorizo. Cook the chorizo for 2-3 minutes then, add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
- While chorizo begins to cook, heat a medium sauce pot over medium heat. Add the remaining 1 TBSP olive oil, then add the shallot. Cook 1-2 minutes until fragrant and softened. Add the garlic and cook until fragrant, about 30 seconds. Add the paprika, chipotles and flour and cook for about 2 minutes. Whisk in the milk and stock and raise heat up to medium-high. Bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
- Drain your pasta and return it to the pot it was cooked in.
- Add cheese to the milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over the cooked pasta and toss to combine.
- Transfer the pasta to a large serving platter, garnish with the toasted breadcrumbs and cilantro and serve.
Notes
Tips and tricks
- You’re more than welcome to use store-bought shredded cheese but for the creamiest, silkiest sauce, shred the cheese from a block. The anti-caking agents on pre-shredded cheese help its shelf life but prevent it from melting as nicely.
- Remember to reserve 1/2 cup of the pasta cooking water before draining the rest. If your cheese sauce is too thick, you can use the starchy water to help loosen it up and make it extra silky.
- Want to make baked mac and cheese instead? After the pasta is tossed with the sauce, transfer it all to a greased baking dish, sprinkle extra shredded cheese and the bread crumbs on top, and bake at 400°F for 10 to 15 minutes or until bubbly and golden brown on top.
- Not a fan of chorizo? Swap it for andouille sausage, hot Italian sausage, or even crispy bacon.
- Gluten-free mac and cheese – Make this with your favorite short-cut gluten-free pasta, bread crumbs, and flour.
- Experiment with add-ins – You can bulk up this dinner by stirring in roasted bell peppers, mushrooms, corn kernels, or black beans.
- Turn up the heat – Sauté diced jalapeños with the shallot or add a dash of cayenne or hot sauce to the cheese sauce for extra spice.
- Switch up the crunchy topping – Instead of breadcrumbs, consider sprinkling crushed Ritz crackers or even tortilla strips on top for crunch.
Nutrition
Calories: 792kcal | Carbohydrates: 78g | Protein: 34g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 563mg | Potassium: 487mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1203IU | Vitamin C: 9mg | Calcium: 598mg | Iron: 2mg
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