Chorizo Mac and Cheese

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Mexican chorizo has been one of our family’s food staples for as long as I can remember. There’s almost always some in the fridge; my mother typically uses this sausage to mix in with scrambled eggs for breakfast. It’s spicy, soft, and usually some crazy vibrant orange red color from the chili the meat is mixed with. This week we tried our hand at a chorizo version of mac and cheese. (As if regular mac and cheese wasn’t good enough, hah!) Aye aye aye, this turned out great. Spicy, creamy, cheesy. I tossed some pieces of avocado over mine for kicks which worked well to balance the spiciness of the chorizo, but it’s fine on its own. Assuming you like heat.

Do you use Mexican chorizo in your cooking? If so, what do you do with it? Please let us know in the comments.

Chorizo Mac and Cheese Recipe

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  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4.

We used El Mexicano brand chorizo for this recipe, as it is very soft, almost like a pâté. It integrates with the sauce better than other styles of Mexican chorizo. This recipe makes a small casserole, you can easily double the ingredients for a large casserole.

Ingredients

  • 2 cups elbow macaroni
  • 1 cup milk
  • 1 teaspoon corn starch
  • 4 ounces shredded cheddar cheese (about 1 cup)
  • 4 ounces shredded pepper jack cheese (about 1 cup)
  • 6 ounces Mexican chorizo
  • 1/2 cup minced red onion
  • 2 Tbsp flour
  • 2 teaspoons lime juice
  • 2 Tbsp breadcrumbs
  • 1 Tbsp butter

Method

1 Mix the corn starch with the 2 cheeses in a bowl and set aside. The corn starch will help prevent the cheese sauce from getting too stringy.

2 Put the milk into a small saucepan and heat until steamy. Keep warm while you are preparing the recipe, do not let boil.

3 Put 2 quarts of water, salted with 1 Tbsp salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni to the pot. Return to a boil, and cook, uncovered, for about 2 minutes less than the macaroni package specifies, so that it is al dente, cooked, but still firm to the bite.

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4 While the water is heating and the macaroni cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put into a medium thick-bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook the chorizo, stirring often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes.

5 When the macaroni is cooked, but still a bit firm, drain it and set aside. Preheat oven to 375°.

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6 Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.

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7 Mix the grated cheese into the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. Pour the macaroni and cheese into a small casserole dish. Make sure the top is level. Dust the top with the breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20 to 25 minutes.

If you want, serve with chopped avocados, crema fresca, and chopped fresh cilantro.

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Links:

Colombian-style Mac and Cheese, with Chorizo - from My Colombian Recipes
Chipotle Mac and Cheese with Bacon - from Homesick Texan
Southwestern-style Mac and Cheese - from Cook Local
Green Chile Mac and Cheese - from Macheesmo


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Showing 4 of 50 Comments

  • Carolyn

    We are going to try but use Portuguese sausage instead. My guess it will be fabulous. If you have not had Portuguese sausage you can buy online from famous food. Com

  • Kristiana

    Hello Everyone,

    I use chorizo in many dishes. Dishes I use it in usually have ground beef a its main ingredient. Three particular dishes are home style
    tacos/burittos, spaghetti, and Frito pie /nachos. I use it in
    conjunction not in lure of. Provides something extra to each of the three dishes. Spaghetti coloring, nachos/frito pies sensation and
    tacos/burittos a spicy flavor. Do normal preperation, mix and season to taste and you have different dishes that’s sure to satisfy even the
    pickiest eaters.

  • elsa

    Do you think i can prep it and let it sit in the fridge then bake it the next day?

    I haven’t made it ahead, but I don’t see why you couldn’t do as you’ve described. ~Elise

  • gracie

    I have used cooked & crumbled chorizo in quesadillas, w/a pepper jack
    cheese. A stuffing for chile rellenos. I like mixed with fried potatoes for breakfast. Mixed in with refried beans. Put on a pizza.
    I can’t wait to try in Mac & Cheese – sounds delicious.

  • Tri

    This sounds great! I will be trying it out soon.

    My favorite use of chorizo is in “Mexican eggs Benedict”. It’s basically an English muffin topped with a chorizo patty, tomato, and poached egg with cilantro hollandaise sauce. Also you can make home fries from the same pan that you cooked the chorizo in and it will infuse the potatoes.

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