Chorizo Mac and Cheese

Chorizo Mac and Cheese is filthy! So much cheese and chorizo packed into quite a small dish. It’s rich, tasty, amazing, decadent and just wonderful. To be eaten in moderation!!

My Chorizo Mac and Cheese is, honestly, one of the best things I’ve ever made. 

If you are looking for a healthy pasta dish or something with cheese that is fairly light, this isn’t it. 

It’s full of cheese and oily chorizo. 

Like tons and tons of cheese, it’s massive. It’s so unbelievably unhealthy. 

It’s not something you can eat every day. I probably wouldn’t advise eating it once a month, but maybe twice a year when you really, really need something comforting. 

Why I Love Chorizo Mac and Cheese

I really, really love this recipe. Like I love all my recipes, or I wouldn’t share them, but this one is extra special. 

• It’s an Easy chorizo Mac and cheese recipe. 
• Macaroni cheese and chorizo is delicious. It’s a treat. 
• It reheats really well if you’ve got any left. 
• It’s pasta, cheese, and chorizo. How could that not be perfect?

Ingredients For Chorizo Mac and Cheese

When I make Creamy chorizo Mac and cheese, I use:

Butter – You don’t need olive oil. 

Chorizo – I usually slice my chorizo, but I like to dice it in this recipe for little chunks in every bite!

Garlic Puree – You can also use fresh or garlic powder. 

Plain Flour

Milk – I use semi-skimmed. 

Mature Cheddar Cheese

Mozzarella

Smoked Paprika

Dijon Mustard

Salt and Pepper

Macaroni Pasta

You’ll Also Need

You can very much use what you’ve got, and you absolutely don’t need the same equipment as I use, but for a guide:

• Sharp knife and chopping board. 
• Large saucepan and sieve. I actually use the same pan, washing and drying after I’ve drained my pasta before using it again to make the cheese sauce. You can use a frying pan to prepare the sauce if you prefer. 
• Cheesegrater
• Ovenproof dish. I use a rectangular Pyrex-style dish that works well, but I’d prefer something a little bigger. 

How to Make Chorizo Mac and Cheese – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Cook the macaroni according to the packet instructions, drain, and rinse in cold water to prevent it from sticking together. Then, leave to one side. 

If you are using the same pan to make your cheese sauce, make sure the pan is thoroughly dry.

Step Two

Put the chorizo and butter in a large saucepan and warm over medium heat on the hob. 

Step Three

Cook for 5 minutes, stirring often, until the chorizo has released lots of oil. 

Some of the butter will cook off, but the oils from the chorizo replace it. 

Step Four

Stir in the garlic. 

Step Five

Reduce the heat. 

Step Six

Add the flour. 

Step Seven

Cook for 2 minutes, whisking constantly. Some of the chorizo will get stuck in your whisk. Just keep pushing it out when you need to. 

Step Eight

Add the milk, bit at a time, whisking constantly. 

I start by adding quite small bits, maybe 50ml, but once the flour is well combined and the sauce is smooth and fairly runny, I start adding more.

Step Nine

When you’ve added all the milk, increase the temperature and bring it to a simmer, whisking often. You can whisk constantly if you prefer, but really, you just want to make sure it’s not catching to the bottom. 

Step Ten

Simmer for 3 minutes, whisking often and reducing the heat again, if necessary, until the sauce has thickened. 

Don’t be tempted to cook for longer unless it’s super liquidy. It will thicken more as it cools down. 

Step Eleven

Remove from the heat. 

Step Twelve

Preheat the oven to 180 degrees C (fan-assisted).

Step Thirteen 

Stir in the salt and pepper, dijon mustard and smoked paprika. 

Step Fourteen

Add the cheeses, retaining a handful of each to top. 

Step Fifteen

Stir well until the sauce is very cheesy and even and there are no unmelted lumps.

Step Sixteen 

Tip in the pasta and stir until it’s well spaced and coated in sauce. 

Step Seventeen

Pour into a suitable ovenproof dish. 

Step Eighteen

Sprinkle on the remaining cheese.

Step Nineteen

Bake for 20 minutes until the sauce is bubbling up and the top is golden brown. 

Step Twenty

Leave to stand for a few minutes before serving. This stops the sauce from sinking to the bottom when you cut into it. Like pasta bake. 

What to Serve with Chorizo Mac and Cheese

When we have regular Mac and cheese, we typically serve it as a side, often with a burger or sausage. 

But this Macaroni cheese with chorizo already has meat. 

You can still serve a smaller portion with something filling, such as bread and butter, meat, garlic bread, or a sandwich. 

But I usually just serve it with a simple side salad.

Variations

There are a few things that you can do differently. 

Air Fryer Chorizo Mac and Cheese

Air fryer chorizo Mac and cheese is great.

When I make Mac and cheese in the air fryer, I usually do it entirely in the air fryer. 

But I don’t recommend that with this recipe. I’d prepare it as is and put it in the air fryer instead of the oven. 

Air fry for 5-10 minutes at 200 degrees C until the cheese is golden brown. 

Use Whole Milk

Chorizo macaroni cheese is already very rich and creamy, made with semi-skimmed milk, so I don’t think you need to use whole milk. 

But you can. It certainly won’t hurt. 

Try Different Cheeses

Mozzarella and cheddar cheese are great. They melt perfectly into the sauce and brown well on the top.

But you can try other cheeses, too. Anything that melts is worth a go. 

Leftovers

Mac and cheese with chorizo is very, very filling. 

This is not a chorizo Mac and cheese for 2, but my kids don’t like it, so we always have some left!

Reheat leftovers in the oven or microwave until piping hot. 

If you are reheating in the oven, I recommend covering it with foil so the top doesn’t darken too much.