Description
This Easy Chorizo Mac and Cheese recipe combines creamy, cheesy comfort food with the spicy, smoky flavors of chorizo. With a golden breadcrumb and Parmesan topping baked to perfection, it makes a deliciously satisfying meal for any occasion.
Ingredients
Scale
For the pasta and cheese sauce
- 50 g Butter
- 175 g Chorizo, sliced
- 2 Garlic Cloves, chopped
- 50 g Plain Flour
- 600 ml Milk
- 200 g Extra Mature Cheddar, grated
- 100 g Block Mozzarella, grated
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Dijon Mustard
- 250 g Macaroni
For the topping
- 25 g Panko Breadcrumbs
- 2 tablespoon Parmesan, grated
Instructions
- Preheat Oven: Preheat the oven to 180°C (160°C fan / Gas Mark 4 / 350°F) to prepare for baking the mac and cheese.
- Cook Pasta: Bring a large pan of salted water to a boil, then cook the macaroni according to the packet instructions. Drain and set aside to keep warm.
- Melt Butter and Cook Chorizo: In another large pan, melt the butter over medium heat. Add the sliced chorizo and chopped garlic, frying for about a minute to release the flavorful oils from the chorizo.
- Make Roux: Stir in the plain flour and continue cooking for 2 minutes, stirring constantly to cook out the raw flour taste and form a roux.
- Add Milk and Thicken Sauce: Gradually pour in the milk while whisking. Increase heat and whisk continuously until the sauce thickens enough to coat the back of a wooden spoon, usually a couple of minutes.
- Add Cheese and Spices: Remove the sauce from heat and stir in the grated cheddar, mozzarella, smoked paprika, cayenne pepper, and Dijon mustard until the cheese fully melts and blends into a smooth sauce.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and mix thoroughly to ensure every piece is covered with the rich sauce. Transfer the mixture into an ovenproof dish.
- Add Topping and Bake: Sprinkle the panko breadcrumbs and grated Parmesan evenly over the mac and cheese. Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbling.
Notes
- Nutrition information is approximate and can vary based on ingredient brands and preparation methods.
- For a spicier dish, increase the cayenne pepper slightly or add hot sauce to taste.
- Use gluten-free flour and pasta substitutes for a gluten-free version.
- Panko breadcrumbs provide a crunchy topping, but regular breadcrumbs can be used alternatively.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
