Spicy Chorizo Baked Macaroni and Cheese

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Spicy Chorizo Baked Macaroni and Cheese takes the classic comfort food to a whole new level. With the smoky heat of chorizo and the creamy richness of a three-cheese blend, this dish is perfect for spicing up your weeknight dinners or wowing guests at a gathering.

Ingredients for Spicy Chorizo Baked Macaroni and Cheese

Elbow macaroni serves as the perfect base, its curves catching all that luscious sauce. Chorizo sausage brings in a spicy, smoky depth that sets this dish apart. A blend of sharp cheddar, Monterey Jack, and Parmesan cheese creates a rich, creamy sauce with a hint of nuttiness. The milk and heavy cream ensure the sauce stays smooth and luxurious. Breadcrumbs mixed with Parmesan add a delightful crunch on top. Butter and flour form a roux, the backbone of our creamy sauce. A touch of smoked paprika and cayenne pepper brings warmth and spice, while garlic adds an aromatic depth. Finally, season with salt and pepper to taste.

Tips & Tricks

  • Use freshly grated cheese for the smoothest sauce — pre-shredded varieties often contain anti-caking agents.
  • For a more substantial meal, add cooked vegetables like spinach or peas to the macaroni mixture.
  • If you prefer less spice, reduce the amount of cayenne pepper.

Serving Suggestions

This Spicy Chorizo Baked Macaroni and Cheese pairs beautifully with a simple green salad dressed in a light vinaigrette. The acidity cuts through the richness of the dish. For a heartier meal, serve it alongside roasted vegetables or a crusty baguette.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, any short pasta like penne or rigatoni would work well.
How can I make this dish less spicy?
You can reduce or omit the cayenne pepper and opt for a milder sausage.

Spicy Chorizo Baked Macaroni and Cheese Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While the oven gets ready, cook your elbow macaroni according to the package instructions until it's just al dente. This means the pasta is firm yet cooked through, perfect for absorbing the cheesy sauce later. Drain it well and set aside.

Next, grab a large skillet. Over medium heat, cook the chorizo until it’s fully cooked and a bit crispy. The goal here is to bring out its flavors and render some of the fat, which will add depth to our dish. Once done, remove the chorizo from the skillet and set it aside.

In the same skillet, melt the butter over medium heat. Add the garlic and sauté until it’s fragrant but not browned. Stir in the flour to create a roux, cooking it for about two minutes while stirring constantly. This step is crucial for a smooth sauce.

Slowly whisk in the milk and heavy cream. This should be done gradually to avoid lumps, and continue whisking until the mixture thickens to a creamy consistency. Stir in the cheddar, Monterey Jack, and half of the Parmesan cheese. Mix until they’re melted and the sauce is smooth.

Season the sauce with smoked paprika, cayenne pepper, and salt and pepper. Taste it and adjust the seasoning if needed. Combine the cooked macaroni and chorizo with the cheese sauce in a large mixing bowl, making sure everything is well coated.

Transfer the macaroni mixture into a greased 9x13 inch baking dish. In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese, then sprinkle this mixture evenly over the top. Bake it in your preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Why You'll Love This Recipe

  • A delightful twist on a classic favorite with robust flavors.
  • Perfect balance of spice and creaminess.
  • Easy enough for a weekday meal, impressive enough for guests.
  • Simple ingredients you likely have on hand or can easily find.

Ingredients

1 lb elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1 cup milk
2 cups heavy cream
1 lb chorizo sausage, removed from casing
1/2 cup breadcrumbs
1/4 cup butter
1/4 cup all-purpose flour
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large skillet, cook the chorizo over medium heat until fully cooked and slightly crispy. Remove from skillet and set aside.
4. In the same skillet, melt the butter over medium heat, then add the garlic and sauté until fragrant.
5. Add the flour to the skillet, stirring constantly to create a roux. Cook for about 2 minutes.
6. Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens.
7. Stir in the cheddar, Monterey Jack, and half of the Parmesan cheese until melted and smooth.
8. Add the smoked paprika, cayenne pepper, salt, and pepper to the cheese sauce.
9. Combine the cooked macaroni, chorizo, and cheese sauce in a large mixing bowl, mixing until well coated.
10. Transfer the macaroni mixture into a greased 9x13 inch baking dish.
11. In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese, then sprinkle evenly over the macaroni.
12. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
13. Serve hot and enjoy!

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