Spicy Chorizo Mac & Cheese Recipe

Cook chorizo

Heat a large skillet over medium-high heat. Add the crumbled chorizo (12 oz) and cook, breaking into pieces with a wooden spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving about 1–2 tablespoons of rendered fat in the skillet.

Sauté aromatics

Reduce heat to medium. Add the diced onion (1 cup) to the skillet with the chorizo fat and cook until translucent and soft, about 5 minutes. Add the minced garlic (4 tsp), smoked paprika (1 tsp), and crushed red pepper flakes (1/2 tsp) and cook, stirring, for 30–45 seconds until fragrant. Return the cooked chorizo to the skillet and stir to combine. Remove from heat and set aside while you make the pasta and sauce.

Bring 4 cups of water to a rolling boil in a large pot with 1 tablespoon salt. Add 12 oz dry elbow macaroni and cook until 1 minute before the package's al dente time (usually 7–8 minutes total). Reserve 3/4 cup pasta cooking water, then drain the pasta and set aside.

Make roux

In a separate medium saucepan, melt 4 tablespoons butter over medium heat. Once melted and foaming, whisk in 3 tablespoons flour and cook, whisking constantly, for 1–2 minutes to remove the raw flour taste but not brown it.

Add liquids

Slowly whisk in 2 cups whole milk and 1/2 cup low-sodium chicken broth, a little at a time to avoid lumps. Continue whisking and bring the mixture to a gentle simmer until it thickens slightly, about 3–5 minutes.

Finish sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat and gradually fold in 2 cups shredded sharp cheddar and 1 cup shredded pepper jack, stirring until melted and smooth. If the sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach a creamy consistency.

Combine with pasta and chorizo

Add the drained pasta and the cooked chorizo mixture into the saucepan with the cheese sauce. Gently fold everything together until the pasta is evenly coated and the chorizo is distributed. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Prepare breadcrumb topping

If using the topping, preheat oven to 375°F (190°C). In a small bowl, toss 1/2 cup panko with 2 tablespoons grated Parmesan and 1 tablespoon melted butter until evenly moistened.

Transfer the combined mac & cheese to a lightly buttered 9x9-inch baking dish or oven-safe skillet. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven until the topping is golden brown and the sauce is bubbly around the edges, about 12–15 minutes. Alternatively, broil for 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped chives or parsley before serving.