Chorizo Mac N Cheese Recipe

Bring 6 cups water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt. Add 1½ cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes, check package). Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

Heat a large skillet over medium heat and add 8 oz raw chorizo, breaking it up with a spatula. Cook 5–7 minutes until browned and cooked through. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving about 1–2 tablespoons of rendered fat in the pan. If too much fat renders, drain off excess, leaving 1 tablespoon.

Add 1 tablespoon unsalted butter to the skillet with the remaining fat. Once the butter melts, add ½ cup finely diced yellow onion and cook 3–4 minutes until softened and translucent. Stir in 2 teaspoons minced garlic and sauté 30 seconds until fragrant. Sprinkle in ½ teaspoon smoked paprika and ¼ teaspoon ground black pepper; stir to combine.

Reduce heat to medium-low. Push the onion mixture to the side and add 1 tablespoon all-purpose flour to the pan; cook 1 minute, stirring constantly, to remove the raw flour taste.

Gradually whisk in 1½ cups whole milk, scraping any browned bits from the bottom of the pan. Continue to whisk and bring to a gentle simmer; the sauce should thicken slightly in 2–3 minutes.

Whisk in 2 tablespoons softened cream cheese until smooth. Add ½ teaspoon dijon mustard and ½ teaspoon hot sauce (optional) and stir to combine. If the sauce seems too thick, add up to 2–4 tablespoons reserved pasta water to adjust the consistency.

Remove the pan from heat and gradually stir in 1 cup sharp cheddar and ½ cup monterey jack, a handful at a time, until melted and smooth. Season the cheese sauce with ½ teaspoon salt and taste; adjust seasoning with additional salt or pepper as desired.

Return the cooked chorizo to the skillet with the cheese sauce and stir to distribute evenly. Add the drained pasta to the skillet and gently fold until the pasta is fully coated in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce for a creamy coating.

Cook together over low heat 1–2 minutes to warm through and allow flavors to meld. Remove from heat.

If you want a crispy topping: preheat broiler. In a small bowl combine ½ cup panko, 2 tablespoons grated parmesan, and 1 tablespoon melted butter. Sprinkle topping evenly over the mac & cheese in an ovenproof skillet or transfer to a small baking dish. Broil 1–2 minutes until golden—watch carefully to avoid burning.

Garnish with 1 teaspoon chopped fresh parsley. Serve hot, portioning into 3 generous servings.