Spicy Chorizo Mac & Cheese. Recipe
99g Protein
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Ingredients
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Pasta & Cheese Base
Chorizo & Aromatics
Toppings & Garnish
Optional: Protein Boost (to reach ~99g protein for recipe batch)
Method
Pasta & Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook until just al dente (about 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.
- 2
Make roux
In a large heavy-bottomed saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until golden and bubbly (do not let it brown).
- 3
Finish béchamel
Slowly whisk in 2 cups whole milk and 0.5 cup heavy cream, a little at a time, smoothing any lumps. Continue to whisk and bring to a gentle simmer until sauce thickens, about 4–6 minutes. If sauce becomes too thick, whisk in up to 1/2 cup of reserved pasta water.
- 4
Add cheeses & season
Lower heat to low. Stir in 2 cups shredded sharp cheddar, 1 cup white cheddar, and 4 oz cream cheese in small additions, stirring until fully melted and smooth. Season the cheese sauce with 1 tsp kosher salt, 0.5 tsp ground black pepper, and 1 tsp smoked paprika. Taste and adjust seasoning as needed.
- 5
Combine pasta and sauce
Fold the drained macaroni into the cheese sauce, stirring to coat evenly. If you want a looser texture, add additional reserved pasta water, 1–2 tbsp at a time, until desired consistency is reached.
Chorizo & Aromatics
- 6
Prepare chorizo
Remove chorizo from casing (if using casings) and crumble. Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add crumbled chorizo and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer chorizo to a paper towel–lined plate, reserving about 1 tbsp of fat in the pan.
- 7
Cook aromatics
Reduce heat to medium. Add the finely diced 0.5 yellow onion and 0.5 red bell pepper to the reserved chorizo fat. Sauté until softened, about 4–5 minutes. Add 3 cloves minced garlic and the minced jalapeño (if using) and cook for 30–45 seconds until fragrant.
- 8
Combine with pasta
Return the cooked chorizo to the skillet with the aromatics and stir to combine. Fold the chorizo-aromatic mixture into the cheddar-coated macaroni so the meat and vegetables are evenly distributed. Stir in 2 tbs chopped cilantro. If using optional protein boost (white beans and diced grilled chicken), fold them in now to reach desired protein target.
Toppings, Bake & Finish
- 9
Prepare topping
Preheat oven to 375°F (190°C). In a small bowl, combine 0.75 cup panko breadcrumbs, 0.25 cup grated Parmesan, and 1 tbs melted butter; toss until crumbs are evenly coated.
- 10
Assemble and bake
Transfer the mac & cheese with chorizo to a 9x9-inch or similar shallow baking dish, smoothing the top. Evenly sprinkle the breadcrumb-Parmesan mixture over the top. Bake in the preheated oven until breadcrumbs are golden and the edges are bubbly, about 15–18 minutes. For an extra-crispy top, place under the broiler for 1–2 minutes—watch closely to avoid burning.
- 11
Garnish & serve
Remove from oven and let rest 5 minutes. Sprinkle with remaining 1 tbs chopped cilantro. Serve with lime wedges for squeezing over individual portions.