Chorizo Chili Mac & Cheese Recipe

Bring 4 cups water to a rolling boil in a medium pot. Add 1 tsp kosher salt and 2 cups elbow macaroni. Cook until just shy of al dente (about 7–8 minutes, check package for timing). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

Cook chorizo

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 oz fresh pork chorizo (remove from casing) and break up with a spatula. Cook 4–5 minutes until mostly browned and starting to crisp. Use a slotted spoon to transfer chorizo to a bowl, leaving rendered fat in the pan; discard excess fat if there is more than 1 tablespoon.

Sauté aromatics

Reduce heat to medium. Add 1/2 cup finely diced yellow onion to the same skillet and sauté 3–4 minutes until softened. Add 2 minced garlic cloves and 1 tablespoon tomato paste; cook 30–45 seconds, stirring, until fragrant and tomato paste darkens slightly.

Build chili flavor

Stir in 1/2 cup drained canned diced tomatoes, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper and 1 teaspoon hot sauce (optional). Cook 2 minutes to let spices bloom. Return cooked chorizo to the skillet, stir to combine, lower heat to low, and simmer 3 minutes. Remove from heat and keep warm.

Make roux

In a separate medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1–1.5 minutes to form a blond roux (do not brown).

Add milk

Gradually whisk in 1.5 cups whole milk, bringing the mixture to a gentle simmer. Cook while whisking until sauce thickens enough to coat the back of a spoon, about 3–4 minutes. If sauce becomes too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired consistency.

Finish cheese sauce

Reduce heat to low and whisk in 2 tablespoons cream cheese (optional) until smooth. Stir in 1.5 cups freshly grated sharp cheddar and 1/2 cup grated Monterey Jack a handful at a time, stirring until melted and smooth. Add 1/4 teaspoon dry mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Combine pasta & sauce

Add the drained pasta to the cheese sauce and fold to coat. If the mixture seems thick, add up to 1/4 cup reserved pasta water a tablespoon at a time to loosen. Then fold in the chorizo chili mixture until evenly distributed.

Preheat broiler (optional) or oven to 425°F (220°C) if you want a crisp topping. In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle the breadcrumb mixture evenly over the mac & cheese. Transfer the skillet or an oven-safe baking dish with the combined mac, cheese and chorizo to the oven and broil on high for 1–2 minutes or bake 5–7 minutes until the topping is golden and crisp. Watch closely to avoid burning.

Remove from oven, let rest 2 minutes. Garnish with 2 tablespoons chopped fresh cilantro and 2 tablespoons thinly sliced green onions. Serve with lime wedges to squeeze over immediately before eating.