Description
Chorizo Mac & Cheese is a bold and creamy Tex-Mex inspired twist on a classic comfort dish, featuring cavatappi pasta tossed in a smoky cheddar cheese sauce with spicy chorizo and fire-roasted tomatoes, finished with a buttery toasted breadcrumb topping and fresh cilantro.
Ingredients
Scale
Pasta
- 1 pound cavatappi pasta (or elbow macaroni)
- Salt
Sauce and Toppings
- 2 Tablespoons extra-virgin olive oil (divided)
- 1 Tablespoon butter
- ½ cup bread crumbs
- 9 ounces chorizo sausage (casings removed)
- 1 15-ounce can diced fire roasted tomatoes (drained)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 3 chipotle chiles in adobo sauce (finely chopped)
- 3 Tablespoons flour
- 3 cups whole milk
- 1 cup chicken stock
- 3 cups smoked cheddar cheese (shredded)
- Fresh cilantro (to garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until just shy of al dente, slightly undercooked to finish cooking in the sauce. Drain and set aside.
- Toast the Breadcrumbs: In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the breadcrumbs and toast for 2-3 minutes until golden and crispy. Remove breadcrumbs to a small bowl and wipe the skillet clean.
- Cook the Chorizo: Return the skillet to medium-high heat and add the chorizo. Cook for 2-3 minutes until browned and fragrant. Add the drained diced fire roasted tomatoes and warm through, then remove from heat and set aside.
- Prepare the Cheese Sauce: Heat a medium saucepan over medium heat and add the remaining 1 tablespoon olive oil. Add the minced shallot and cook 1-2 minutes until softened and fragrant. Add garlic and cook for about 30 seconds. Stir in paprika, chopped chipotle chiles, and flour, cooking for 2 minutes to form a roux.
- Finish the Sauce: Gradually whisk in the whole milk and chicken stock. Increase heat to medium-high and bring the sauce to a brief boil. Reduce heat to maintain a rolling simmer and cook for 3 to 5 minutes, stirring frequently, until the sauce thickens.
- Melt the Cheese and Combine: Stir shredded smoked cheddar cheese into the thickened sauce until melted and smooth. Mix in the cooked chorizo and tomato mixture, then season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Pour the cheese and chorizo sauce over the drained pasta in the pot. Toss thoroughly to evenly coat the pasta with the creamy sauce.
- Serve: Transfer the mac and cheese to a large serving platter. Garnish with toasted breadcrumbs and fresh cilantro. Serve immediately for a warm, comforting meal.
Notes
- For best texture, cook pasta slightly under al dente as it will finish cooking in the cheese sauce.
- To add extra smoky flavor, consider adding a bit of smoked paprika in addition to regular paprika.
- Feel free to substitute chicken stock with vegetable stock for a slightly different flavor.
- This recipe can be prepared ahead by toasting breadcrumbs and cooking chorizo in advance; assemble and cook sauce just before serving.
- Use fresh, quality smoked cheddar for the best taste and creaminess in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 792 kcal
- Sugar: 11 g
- Sodium: 563 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 107 mg
