Description
This Easy Chorizo Mac and Cheese combines creamy, cheesy pasta with the smoky spiciness of chorizo, topped with a crisp Parmesan and panko breadcrumb crust. A comforting, flavorful twist on the classic mac and cheese perfect for a quick weeknight dinner or satisfying meal anytime.
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 tablespoon Parmesan, grated
Instructions
- Preheat the oven: Set your oven to 180°C (160°C fan, Gas Mark 4, 350°F) to ensure it’s ready for baking the mac and cheese later.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook following the packet instructions until al dente. Drain the pasta and set aside.
- Fry the chorizo and garlic: In a large pan over medium heat, melt the butter. Add the sliced chorizo and chopped garlic, cooking for about a minute until the chorizo releases its flavorful oils.
- Make the roux: Stir in the plain flour and cook for 2 minutes, continuously stirring, to eliminate the raw flour taste and start thickening the sauce.
- Add the milk and thicken the sauce: Gradually pour in the milk while whisking continuously. Increase the heat slightly and keep whisking until the sauce thickens enough to coat the back of a wooden spoon, usually a couple of minutes.
- Add the cheeses and seasonings: Remove the sauce from heat. Stir in the grated cheddar, mozzarella, smoked paprika, cayenne pepper, and Dijon mustard until the cheeses fully melt and blend into a smooth sauce.
- Combine pasta and sauce: Add the cooked macaroni into the cheese sauce, stirring gently to coat all the pasta evenly.
- Prepare for baking: Spoon the cheesy macaroni into an ovenproof dish. Evenly sprinkle the panko breadcrumbs and grated Parmesan over the top for a crispy crust.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
Notes
- The nutritional information provided is approximate and is calculated using online tools. Variations can occur based on ingredient brands and quantities.
- For a spicier dish, increase the cayenne pepper slightly.
- You can substitute chorizo with a vegetarian sausage to make a meat-free version, but this will alter the flavor profile.
- To ensure a creamier sauce, use whole milk or a mix of milk and cream.
- Allow the dish to cool for a few minutes before serving, as it will be very hot coming out of the oven.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 640 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
