Description
Chorizo Mac & Cheese is a flavorful Tex-Mex twist on the classic comfort dish, featuring smoky cheddar cheese sauce combined with spicy chorizo sausage and fire-roasted tomatoes. Topped with crispy toasted breadcrumbs and fresh cilantro, this creamy pasta bake delivers a perfect balance of bold spices, creamy texture, and crunchy topping in just 30 minutes.
Ingredients
Scale
Pasta
- 1 pound cavatappi pasta (or elbow macaroni)
- Salt (for pasta 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 cavatappi pasta and cook until just shy of al dente. Drain and return the pasta to the pot.
- Toast Breadcrumbs: In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add breadcrumbs and toast, stirring frequently, until golden, about 2-3 minutes. Remove toasted breadcrumbs to a small bowl and wipe skillet clean.
- Cook Chorizo: Return skillet to medium-high heat and add chorizo. Cook for 2-3 minutes breaking it up as it cooks, then add the drained fire roasted tomatoes and heat through. Remove pan from heat and set aside.
- Prepare Cheese Sauce: In a medium saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add minced shallot and cook 1-2 minutes until softened and fragrant. Add garlic and cook 30 seconds more until fragrant. Stir in paprika, chopped chipotles, and flour, cooking for about 2 minutes to form a roux.
- Simmer Sauce: Gradually whisk in whole milk and chicken stock. Increase heat to medium-high and bring to a gentle boil, then reduce to a rolling simmer. Cook 3-5 minutes, stirring frequently, until sauce thickens.
- Melt Cheese and Combine: Remove sauce from heat and stir in shredded smoked cheddar cheese until fully melted and smooth. Add cooked chorizo and tomatoes mixture to the sauce and season with salt and pepper to taste.
- Combine with Pasta: Pour the cheese and chorizo sauce over the cooked pasta in the pot. Toss gently to combine evenly.
- Serve: Transfer the mac and cheese to a large serving platter. Sprinkle toasted breadcrumbs over the top and garnish with fresh cilantro before serving.
Notes
- This dish is an elevated mac and cheese infused with smoky and spicy Tex-Mex flavors perfect for a quick family dinner.
- Toasting the breadcrumbs adds a satisfying crunch contrast to the creamy pasta.
- Adjust chipotle chiles quantity for preferred spice level.
- Use cavatappi or elbow macaroni as they hold sauce well.
- Serve immediately to enjoy the creamy cheese sauce at its best texture.
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
