Chorizo mac and cheese is the ultimate comfort food! The smoky, slightly spicy chorizo mixed into the creamy, cheesy sauce makes a super tasty weeknight family-friendly dish, that everyone will love!
Mac and cheese is a staple in our house—it's actually my son's favourite meal! But as much as we love it the classic way, I wanted to mix things up a bit. Adding chorizo brings a smoky, slightly spicy kick that goes really well with the creamy cheese sauce. Shhhh, I’ve even snuck some veg in too!
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This chorizo mac and cheese is packed with flavour and perfect for busy family dinners. Plus, it's a great batch cook recipe and can be easily reheated for lunch the next day. If you fancy something a bit different but still comforting, this one's for you!
Serve up with some homemade garlic bread and a crisp green salad.
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this chorizo mac and cheese. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Chorizo – I’ve used a chorizo ring, chopped into small pieces, but chorizo crumb or cooking chorizo works too. Use any leftovers to make this creamy prawn and chorizo pasta or chorizo and red pepper pasta salad.
- Macaroni – If you can’t find macaroni, any short pasta like penne, rigatoni, or fusilli will do.
- Butter – Both salted and unsalted butter work. If using salted, go easy with extra seasoning.
- Plain Flour – This is mixed with the butter to make a roux.
- Cheese – Cheddar is the classic choice. Go for mild, medium, or mature, depending on how strong you like it.
- Cauliflower – Chop it into tiny florets, and the kids won’t even notice it’s there!
- Breadcrumbs – Use shop-bought panko breadcrumbs or make your own by blitzing up some toasted stale bread in a food processor.
- Onion – Adds extra flavour.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Make It Gluten-Free: Use gluten-free pasta instead of regular pasta. For the roux, use gluten-free plain flour. Make your own breadcrumbs, by blending gluten-free bread in a food processor.
✔️ Make It Dairy-Free: Swap the butter, milk, and cheese for dairy-free versions.
✏️ How to Make Chorizo Mac And Cheese
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Bring a large pan of salted water to the boil and add your macaroni. Cook it for 5 minutes less than the packet says – you want it slightly underdone because it will continue cooking in the oven. In the last 2 minutes, add the cauliflower florets so they soften slightly. Once done, drain everything well and set it aside for later.
Step 2: While the pasta is cooking, get your other ingredients prepped. Chop the chorizo into small bite-sized pieces, finely dice the onion, and grate the cheese.
Step 3: (photo 1) Melt the butter in a large saucepan over a medium heat. Once it’s sizzling, add the chorizo and onion. Fry for about 8-10 minutes, stirring occasionally, until the chorizo releases all those lovely oils and turns slightly crispy. The onions should be soft and golden by this point.
Step 4: (photo 2 & 3) Next, stir in the flour and cook it for 1-2 minutes, stirring constantly. This helps cook out the raw flour taste and starts to thicken the sauce. Then, gradually pour in the milk, whisking or stirring continuously to prevent lumps.
Step 5: (photo 4) Once the sauce has thickened (this should take a few minutes), remove the pan from the heat. Stir in two-thirds of the grated cheese and mix until it melts into the sauce. Give it a taste and season with a little salt and pepper if needed.
Step 6: (photo 5) Tip the drained pasta and cauliflower into the cheese sauce, stirring everything together so it’s well coated.
Step 7: (photo 6) Pour the cheesy pasta mixture into a large ovenproof dish, spreading it out evenly. Sprinkle over the remaining cheese and a generous handful of breadcrumbs.
Step 8: Place in a preheated oven for 25 minutes, or until the top is golden brown and bubbling.
💡 Lauren's Top Tips
- 🌟 Use Cooking Chorizo For A Milder Flavour: If you're making this for kids (or anyone who doesn’t love spicy food), go for cooking chorizo rather than cured chorizo. It has a gentler, less intense flavour. You can also drain away some of the oils after frying to make it even milder.
- 🌟 Don't Overcook The Pasta: As the macaroni finishes cooking in the oven, boiling it 5 minutes less than the packet instructions stops it from going mushy. You want it to be al dente (firm to the bite) before mixing it into the sauce.
- 🌟 Add Milk When Reheating: Mac & cheese can thicken up in the fridge & become stodgy, so when reheating, stir in a splash of milk before warming it on the hob or in the microwave. This helps to bring back the creamy sauce.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
Prepare the recipe up to step 8, then cover and store it in the fridge for up to 24 hours. Before baking, take it out 30 minutes in advance to bring it back to room temperature. Then, bake as per the recipe.
🗒️ Batch Cooking
This is a great recipe for batch cooking! Simply double the ingredients, then store extra portions in the fridge or freezer for later.
🗒️ Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. For a quick lunch, pack leftovers into a Thermos flask to keep them warm.
🗒️ Reheating
- On The Hob(Best Results): Warm gently over a low heat, adding a splash of milk to loosen the sauce.
- In The Microwave(Quickest): Heat in short bursts, stirring in between, and add a little milk to bring back the creaminess.
🗒️Freezing
Let the mac and cheese cool completely before freezing. Store in individual portions using airtight containers or freezer bags. When ready to eat, defrost overnight in the fridge, then reheat using one of the methods above.
⚡ More Pasta Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
๐ Recipe
Chorizo Mac And Cheese
Equipment
- Large Saucepan
- Ovenproof dish
Ingredients
- 225 g (8oz) chorizo ring or cooking chorizo - diced finely
- 400 g (14oz) macaroni pasta
- 50 g (1.7oz) butter
- 50 g (¼ cup + 1tbsp) plain flour
- 700 ml (3 cups) milk
- 300 g (10.5oz) cheese grated
- 50 g (½cup) breadcrumbs
- 200 g (approx ½ a small) cauliflower chopped into tiny florets
- 1 medium onion finely diced
- salt and pepper to season
Instructions
- Preheat your oven to 200˚C / 180˚C Fan / 400˚F
- Bring a large pan of salted water to a boil. Add the macaroni and cook for 5 minutes less than the packet instructions until al dente. Add the chopped cauliflower florets for the last 2 minutes of cooking. Drain and set aside.
- While the pasta is cooking, prepare the other ingredients. Chop the chorizo into small pieces, finely dice the onion, and grate the cheese.
- In a large saucepan over medium heat, melt the butter. Add the diced chorizo and onion, frying for 8-10 minutes until the chorizo releases its oils and turns slightly crispy.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste. Gradually add the milk, whisking or stirring continuously to create a smooth sauce.
- Once the sauce has thickened (this should take a few minutes), remove the pan from the heat. Stir in two-thirds of the grated cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta and cauliflower to the cheese sauce, stirring well to ensure everything is evenly coated.
- Pour the mixture into an ovenproof dish. Sprinkle over the remaining cheese and breadcrumbs for a crispy topping.
- Bake for 25 minutes until golden and bubbling on top.
- Serve immediately.
Notes
- On the hob: Warm gently over a low heat, adding a splash of milk to loosen the sauce.
- In the microwave: Heat in short bursts, stirring in between, and add a little milk to bring back the creaminess.
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