Chorizo Macaroni And Cheese Recipe

Preheat the oven to 375°F (190°C) if you plan to bake with the topping. Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until 1 minute shy of package directions (usually 7-8 minutes for al dente). Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.

Grate the cheddar, Monterey Jack and parmesan. Remove chorizo from casing (if raw) and crumble. Dice the onion and mince the garlic.

In a large ovenproof skillet or Dutch oven set over medium heat, add the raw crumbled chorizo (12 oz). Cook, breaking it up with a spoon, until browned and mostly cooked through, about 5–7 minutes. If using cooked chorizo, heat it in 2 teaspoons oil until warmed through and slightly crisped, about 3–4 minutes. Transfer the browned chorizo to a bowl leaving about 1 tablespoon of fat in the pan; reserve any extra rendered fat if desired for flavor.

Add 2 tablespoons unsalted butter to the same pan over medium heat. When melted, add 1 cup finely diced yellow onion and sauté until translucent, about 4–5 minutes. Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, and 1 teaspoon red pepper flakes (if using). Cook 30–45 seconds until fragrant.

Sprinkle 3 tablespoons all-purpose flour over the softened aromatics and stir constantly for 1–2 minutes to cook out the raw flour taste and form a roux.

Whisk in 1 cup low-sodium chicken or vegetable stock until smooth, then slowly whisk in 2 cups whole milk and 1 cup heavy cream. Bring to a gentle simmer, stirring frequently, and cook until the sauce slightly thickens, about 4–6 minutes.

Lower heat to low and stir in 2 oz softened cream cheese until melted and smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 teaspoon salt, tasting and adjusting seasoning as needed.

Remove the pan from heat and gradually stir in 2 cups grated sharp cheddar and 1 cup grated Monterey Jack, a handful at a time, stirring until melted and smooth. If the sauce is too thick, add up to the reserved 1/2 cup pasta water a few tablespoons at a time to reach desired consistency.

Return the cooked chorizo to the sauce and stir to combine. Add the drained macaroni and toss thoroughly so every piece is coated with the cheese-chorizo sauce. Taste and adjust salt and pepper.

If serving stovetop: sprinkle with chopped parsley and serve immediately.

Baked (optional)

If you prefer a baked top, combine 3 tablespoons panko breadcrumbs, 2 tablespoons grated Parmesan and 1 tablespoon olive oil in a small bowl. Evenly sprinkle over the macaroni and cheese in the ovenproof skillet or transfer to a 9x13-inch baking dish. Bake at 375°F (190°C) for 12–15 minutes until bubbly and the topping is golden. Broil 1–2 minutes if you want extra color—watch carefully to avoid burning. Finish with chopped parsley.