If you’re craving a creamy, indulgent comfort food with a smoky twist, you’re in for a treat. This Chorizo Mac and Cheese Recipe is everything you want from classic mac and cheese but with that bold, spicy kick from fresh chorizo. I absolutely love how this turns out—the cheese sauce is silky, the chorizo adds a punch of flavor, and the green peppers give a subtle crunch. Trust me, once you try this, it’ll become your go-to weeknight dinner when you want something cozy but exciting.
Why You’ll Love This Recipe
- Bold Flavor Boost: Fresh chorizo brings a smoky, spicy punch that transforms traditional mac and cheese.
- Creamy, Cheesy Perfection: The extra sharp cheddar melts into the sauce beautifully for that rich, velvety texture you crave.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights when you want something satisfying fast.
- Family Favorite: My crew always asks for seconds, and I bet yours will too once you make this.
Ingredients You’ll Need
These ingredients come together to create a perfect balance of creamy cheese and savory chorizo goodness. I recommend using fresh chorizo because it has such amazing flavor and texture that you can really taste in the final dish.
- Dried cavatappi or swirled pasta: Its spiral shape holds onto the sauce fabulously, but feel free to use elbow macaroni or shells if that’s what you have.
- Fresh chorizo sausage: Make sure to get quality chorizo (casings removed) for the best flavor and texture.
- Green bell pepper: Adds a little freshness and mild sweetness that balances the spice of the chorizo.
- Unsalted butter: For starting the roux that makes the cheese sauce silky smooth.
- All-purpose flour: Used to thicken the cheese sauce, giving it that perfect creamy consistency.
- Milk: Whole milk works best here for richness, but 2% will also do the trick.
- Extra sharp cheddar cheese: The star of the cheese sauce, providing sharp flavor and creaminess when melted fresh.
- Kosher salt: To enhance all those beautiful flavors just right.
Variations
I love to switch things up depending on mood or what’s in my fridge—this chorizo mac and cheese recipe is so flexible you can make it your own easily. Experimenting with add-ins or cheese blends can make it feel completely new every time.
- Spicy kick: Add a pinch of smoked paprika or cayenne if your chorizo isn’t spicy enough for your taste buds—I’ve tried this, and it works wonders.
- Veggie boost: Toss in some sautéed mushrooms or corn for extra texture and flavor.
- Dairy-free option: Use a plant-based milk and vegan cheese to make this recipe friendly for dairy-sensitive folks.
- Different cheeses: Mixing in pepper jack or mozzarella can mellow out the sharp cheddar and add gooey stretch.
How to Make Chorizo Mac and Cheese Recipe
Step 1: Cook the Pasta Perfectly
Bring a large pot of salted water to a boil and cook your pasta according to the package directions—usually about 8-10 minutes. I like to stir once or twice to prevent sticking. Drain and set aside; don’t rinse the pasta because you want the sauce to cling nicely.
Step 2: Brown the Chorizo and Soften Peppers
Heat a large skillet over medium-high heat and add the fresh chorizo, breaking it up with a wooden spoon as it cooks. This step fills your kitchen with that amazing aroma—I still remember the first time I tried this and knew I was onto something delicious. Once almost browned, toss in the diced green bell peppers and cook just until softened, about 3-4 minutes. Remove from the skillet and place in a large bowl.
Step 3: Whip Up the Cheese Sauce
Wipe out the skillet lightly if needed and return to medium-high heat. Melt the butter, then whisk in the flour and cook for about 30 seconds—this step is crucial to take away that raw flour taste. Gradually add the milk, whisking constantly, and let it thicken for 3-4 minutes until it coats the back of a spoon. Now comes the best part: add the freshly grated extra sharp cheddar cheese and salt, stirring until the cheese melts completely and the sauce is silky smooth. Remove from the heat.
Step 4: Put It All Together
Add the cooked chorizo and peppers back into the cheese sauce, giving everything a good toss to combine all those flavors. Finally, fold in the drained pasta carefully, so every little piece is coated with cheesy, smoky goodness. Taste and adjust salt if needed—it’s the last chance to fine-tune that balance before serving.
Step 5: Serve and Enjoy!
Dish into bowls and watch your family or guests dig in—my family goes crazy for this stuff every time. I love pairing it with something fresh or tangy to cut through all that richness.
Pro Tips for Making Chorizo Mac and Cheese Recipe
- Use Freshly Grated Cheese: Pre-shredded cheese often contains additives that prevent smooth melting, so grating your own gives you a silky sauce every time.
- Don’t Overcook the Pasta: Aim for just al dente so it holds up well when mixed with the sauce and doesn’t get mushy.
- Cook the Roux Thoroughly: Letting the butter and flour cook for those 30 seconds or so removes the raw flour taste, which is key for a clean, creamy sauce.
- Adjust Salt Gradually: Taste at multiple points—cheese and chorizo add saltiness too, so you don’t want to overdo it.
How to Serve Chorizo Mac and Cheese Recipe
Garnishes
I love sprinkling chopped fresh parsley or scallions on top for brightness and a pop of color. If you want a little extra crunch, toasted breadcrumbs seasoned with a pinch of smoked paprika are fantastic. For a finishing touch, a drizzle of hot sauce amps up the smoky-spicy vibe in the best way.
Side Dishes
This dish stands on its own, but my go-to sides are a crisp green salad with a tangy vinaigrette to balance all that richness, or roasted Brussels sprouts with a bit of balsamic glaze. Cornbread also pairs beautifully if you’re going full comfort food mode.
Creative Ways to Present
For birthdays or casual dinner parties, I’ve served this in mini ramekins topped with a crunchy breadcrumb crust and broiled for a couple minutes to get bubbly and golden on top—it always impresses! Plus, individual portions make it easy to serve and look extra cozy.
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer leftovers into an airtight container and keep them in the fridge for up to 3-4 days. It reheats well but will thicken, so adding a splash of milk when reheating helps bring back that creamy texture.
Freezing
I’ve frozen this chorizo mac and cheese recipe successfully in portioned freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before reheating, and it tastes nearly as good as fresh!
Reheating
Reheat gently on the stovetop over low heat with a splash of milk or in the microwave, stirring every 30 seconds to ensure even heating. This helps restore the creamy sauce without drying it out or making it rubbery.
FAQs
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Can I use dry chorizo instead of fresh for this recipe?
Fresh chorizo works best here because it provides a juicy, flavorful base and releases oils that enrich the sauce. Dry or cured chorizo tends to be drier and more intense, so it’s not ideal to brown the same way. If you only have dry chorizo, dice it finely and add it toward the end to warm through rather than cook extensively.
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What other cheeses can I use in this Chorizo Mac and Cheese Recipe?
Besides extra sharp cheddar, you can mix in Monterey Jack, mozzarella, or pepper jack for creaminess and a bit of meltiness. A little smoked gouda pairs beautifully with the smoky chorizo too. Just use cheeses that melt well to keep the sauce smooth.
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Is this recipe spicy? Can I make it less spicy?
The spice level depends mainly on the chorizo you use—some brands are hotter than others. If you want less heat, look for mild chorizo or remove some of the oil during cooking. Adding extra cheese and milk can also mellow the spice.
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Can I make this recipe ahead of time?
Yes! You can prepare the cheese sauce and chorizo mixture a day ahead and refrigerate. When ready to eat, cook the pasta fresh, then combine everything just before serving. This keeps the pasta from getting too soft and the sauce tasting fresh.
Final Thoughts
This Chorizo Mac and Cheese Recipe has become one of my absolute favorite weeknight dinners because it’s quick to pull together, deeply flavorful, and comforting without being boring. Every time I make it, I’m reminded that simple ingredients combined thoughtfully can create something truly special. I know you’re going to enjoy making this just as much as eating it, so grab your skillet, and let’s get cooking—you won’t regret it!
Print
Chorizo Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chorizo Mac and Cheese is a smoky, flavorful twist on the classic comfort food, combining spicy fresh chorizo sausage with creamy, sharp cheddar cheese and tender cavatappi pasta. It’s rich, cheesy, and perfect for elevating a simple dinner.
Ingredients
Pasta
- 2 1/2 cups dried cavatappi or any swirled pasta
Chorizo and Vegetables
- 1 pound fresh chorizo sausage (casings removed)
- 1 green bell pepper, diced
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 1/2 cups freshly grated extra sharp cheddar cheese
- Kosher salt, to taste
Instructions
- Cook the Pasta: Bring a pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain the pasta and set aside.
- Brown the Chorizo: In a large skillet over medium-high heat, brown the chorizo, breaking it into small pieces with a wooden spoon or spatula as it cooks.
- Sauté the Bell Pepper: Add the diced green bell pepper to the skillet with the chorizo and cook until softened. Transfer the chorizo and bell peppers into a large bowl and set aside.
- Make the Roux: Return the skillet to medium-high heat and melt the butter. Whisk in the flour and cook for about 30 seconds to remove the raw flour taste.
- Prepare the Cheese Sauce: Gradually whisk in the milk and cook, whisking frequently, for about 3-4 minutes until the sauce thickens.
- Melt the Cheese: Add the grated cheddar cheese and kosher salt to the thickened sauce and stir until the cheese is fully melted. Remove the skillet from the heat.
- Combine Chorizo and Sauce: Return the cooked chorizo and bell pepper mixture back to the skillet and stir to incorporate evenly. Adjust the seasoning with salt to taste.
- Add the Pasta: Carefully add the drained pasta into the cheese sauce mixture and stir well to combine everything evenly.
- Serve: Divide the chorizo mac and cheese into bowls and serve hot for a rich and comforting meal.
Notes
- Chorizo mac and cheese is smoky, packed with flavor, and just as cheesy and creamy as any mac and cheese.
- This recipe is a great way to upgrade your weeknight dinners with bold flavors and easy preparation.
- For a spicier dish, use hot chorizo, or opt for mild for a gentler flavor.
- You can substitute the cheddar cheese with a blend of sharp cheeses like Monterey Jack or Gouda for variation.
Nutrition
- Serving Size: 1 serving (331 grams)
- Calories: 717 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 47 g
- Saturated Fat: 28 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 173 mg
