Description
This Easy Chorizo Mac and Cheese is a deliciously creamy, cheesy pasta dish enhanced with spicy chorizo, smoked paprika, and a crispy parmesan breadcrumb topping. Perfectly baked to bubbly golden perfection, it makes for a satisfying meal that combines comfort food with a flavorful kick.
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 tablespoons Parmesan, grated
Instructions
- Preheat oven: Preheat the oven to 180°C (160°C fan / Gas Mark 4 / 350°F) to ensure it is ready for baking the final dish.
- Cook pasta: Bring a large pan of salted water to a boil, then cook the macaroni according to the packet instructions until al dente. Drain the pasta thoroughly and set it aside.
- Melt butter and cook chorizo: In a large pan over medium heat, melt the butter. Add the sliced chorizo and chopped garlic, frying for about one minute to release the chorizo oils and infuse the butter with flavor.
- Add flour and cook roux: Stir in the plain flour to the chorizo mixture and cook for 2 minutes, stirring continuously to cook off the raw flour taste and create a smooth roux base for the sauce.
- Make cheese sauce: Gradually whisk in the milk, increasing the heat, and continue whisking until the sauce thickens enough to coat the back of a wooden spoon, usually taking a couple of minutes.
- Add cheeses and seasonings: Remove the sauce from the heat and stir in the grated cheddar, mozzarella, smoked paprika, cayenne pepper, and Dijon mustard until the cheese melts fully into a smooth sauce.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and mix until the pasta is evenly coated with the rich sauce. Transfer this mixture into an ovenproof dish, spreading it out evenly.
- Add topping and bake: Sprinkle the panko breadcrumbs and grated Parmesan evenly over the top of the mac and cheese. Bake in the preheated oven for 20 minutes or until the topping is golden brown and the sauce is bubbling.
Notes
- The nutritional values provided are approximate, calculated using online tools, and can vary based on ingredient brands and preparation methods.
- For a spicier version, increase the cayenne pepper to taste.
- You can substitute the chorizo with other spicy sausages or omit it for a vegetarian version (though this will change the flavor profile).
- Use whole milk for a creamier sauce or semi-skimmed milk for a lighter version.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
