If you're looking for a hearty, comforting twist on a classic, this chorizo mac and cheese recipe is perfect. Packed with smoky chorizo, a tasty cheddar cheese sauce, and tender pasta, it's quick comfort food that's ideal for weeknight dinners or family meals.
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A Quick Look At The Recipe
✅ Recipe Name: Chorizo Mac and Cheese
🕒 Ready In: Prep Time - 15 minutes, Cook Time - 20 minutes
👪 Serves: 4
🍽 Calories: 880 calories
🥣 Main Ingredients: Macaroni, cheese, butter, flour, milk, chorizo
📖 Dietary Info: High in protein and calcium, meal prep friendly, freezer friendly
👌 Difficulty: Moderately easy
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I'm a massive fan of macaroni cheese, and so are my kids. They request it at least weekly, and I reckon they'd happily eat it every day if they could.
In this macaroni cheese with chorizo, the addition of Spanish cured sausage brings a rich, smoky flavour that takes classic mac and cheese to a whole new level.
Love macaroni cheese? Try my classic macaroni cheese, easy slow cooker mac and cheese and air fryer mac and cheese!
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✔️ Why should you try it?
- Chorizo adds a rich and smoky flavour to the classic recipe.
- This mac and cheese is easily customisable with veggie add ins.
- Great for batch cooking and freezing.
I tried this out today but doubled the quantities and added gruyere. Turned out great! Thanks! 🙂
- Andy
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Butter - Used to create the base of the sauce, adding richness and flavour. I use unsalted butter.
Flour - Helps thicken the cheese sauce for a smooth, creamy texture. Plain flour is best.
Milk - Forms the liquid base of the sauce. Use semi skimmed or whole milk.
Cheddar - Extra mature cheddar adds a sharp tangy flavour to the mac and cheese.
Chorizo - Adds a smoky, savoury kick that elevates the whole dish. You could swap for smoky bacon lardons but you would need to cook them first.
Smoked Paprika - Enhances the smoky flavour and adds gentle warmth.
Cayenne Pepper - Provides a subtle heat without overpowering the dish.
Panko breadcrumbs - Create a light, crunchy topping when baked.
Parmesan - Adds a salty, nutty finish to the breadcrumb topping.
Salt & Black Pepper - for seasoning if needed.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
For a more authentic twist, try using Spanish cheeses such as Manchego for a rich, nutty flavour.
There are plenty of easy ways to customise this macaroni cheese with chorizo and boost the flavour even further. Popular additions include crispy bacon, onion, bell peppers, sweetcorn, broccoli, cauliflower, roasted sweet potato, cherry tomatoes, blue cheese, olives, sun-dried tomatoes, or spinach for a veggie boost.
Seafood lovers might enjoy adding cooked king prawns to make a delicious prawn and chorizo mac and cheese, or you could try my creamy chorizo and prawn pasta.
For a hands-off option, this recipe can also be adapted into a slow cooker chorizo macaroni cheese using my easy slow cooker mac and cheese method.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter in a saucepan on a medium heat.
Two: Fry the chorizo and garlic in the butter for a minute, before adding the flour.
Three: Cook this for two minutes to ensure the raw flour taste is cooked out.
Four: Gradually add the milk and whisk continually until the sauce thickens.
Five: Take the sauce off the heat and add the cheddar. Stir the sauce until the cheese melt.
Six: Add the cooked macaroni and mix until combined.
Seven: Pour into an oven-proof dish.
Eight: Sprinkle with the panko breadcrumbs and Parmesan before baking in a pre-heated oven for 15-20 minutes.
Top Tips
- Grate your own cheese - Pre-grated cheese contains anti-caking agents which can make the sauce grainy; freshly grated cheese melts much more smoothly.
- Cook the pasta just until al dente - It will continue to cook in the sauce or oven, so slightly undercooking prevents it from becoming mushy.
🍴 Serving suggestions
Serve with my pesto focaccia bread and a crisp green salad.
Storage
Store - In the fridge for up to 3 days.
Freeze - This dish freezes well for up to 3 months if stored in freezer‑safe container or wrapped in foil/cling film. It's best to freeze it before baking so it thaws and reheats with a creamier texture. Thaw/defrost overnight in the fridge before baking or reheating.
Make Ahead - You can assemble the mac and cheese (unbaked) and refrigerate it for 2-3 days before baking.
❓ Frequently asked questions
Macaroni is the usual pasta of choice, although I regularly make 'macaroni' cheese with penne, rigatoni, and sometimes even farfalle. Any short pasta will work well with the cheesy sauce.
Cured chorizo does not need its skin removed before cooking. Simply slice and cook as directed in the recipe.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Sauce is runny or too thin. | Make sure your roux is properly cooked and thickened before adding milk. Ensure quantity of butter/flour and milk are as stated in recipe. |
| Pasta is mushy or soggy. | Cook the pasta until just al dente - it will continue to cook in the sauce and oven. |
| Sauce is lumpy or grainy | Add the milk slowly to the roux while whisking constantly to prevent lumps. |
😋Related recipes
More mac and cheese recipes to try:
You might also like my 50 Easy School Night Dinners round-up which features pasta dishes, meat feasts, meat-free meals, vegan recipes, slow cooker dinners, and Instant Pot wonders!
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Recipe
Easy Chorizo Mac and Cheese
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Equipment
- Saucepan
- Whisk
Ingredients
For the pasta and cheese sauce
- 50 g Butter
- 175 g Chorizo sliced
- 2 Garlic Cloves chopped
- 50 g Plain Flour
- 600 ml Milk
- 250 g Extra Mature Cheddar 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 to 180°C (160°Fan / Gas Mark 4/ 350F).
- Bring a large pan of salted water to the boil. Cook the macaroni according to packet instructions. Drain and set aside.250 g Macaroni
- Meanwhile in another large pan, melt the butter over a medium heat.50 g Butter
- Add the chorizo and garlic and fry for a minute to release the chorizo oils.175 g Chorizo, 2 Garlic Cloves
- Stir in the flour and cook for 2 minutes, stirring all the time.50 g Plain Flour
- Gradually add the milk, turn up the heat and whisk until the sauce thickens. It should coat the back of a wooden spoon. This usually takes a couple of minutes.600 ml Milk
- Take the sauce off the heat and add the grated cheddar, smoked paprika, cayenne pepper and Dijon mustard. Stir until the cheese melts into the sauce.250 g Extra Mature Cheddar, 1 teaspoon Smoked Paprika, ¼ teaspoon Cayenne Pepper, 1 teaspoon Dijon Mustard
- Add the cooked pasta to the cheese sauce, mix together, and spoon into an ovenproof dish.
- Sprinkle over the panko breadcrumbs and parmesan, and bake in the oven for 20 minutes until golden and bubbling. Season with salt and pepper if needed.25 g Panko Breadcrumbs, 2 tablespoon Parmesan
Video
Notes
- Grate your own cheese for a smoother, creamier sauce.
- Cook pasta just until al dente so it doesn't become mushy when baked.
- Season lightly as chorizo and cheese are naturally salty.
- Customise with extras like vegetables or other cheeses if you like.
Bre says
This looks SO good! Definitely something you would find at a good BBQ place!
Carrie Robinson says
Ooooooo... I am just loving the addition of the chorizo in this! Yum! 🙂
Noelle says
This was the perfect dinner for my family! Everyone loved it, thanks for sharing!!
Tawnie Kroll says
Our new favorite way to enjoy mac and cheese, so good! Thank you!
Colleen says
I love putting add-ins in my mac & cheese, and chorizo sounds like a perfect one. Can't wait to try!
Andy says
I tried this out today, but doubled the quantities and added gruyere.
Turned out great! Thanks! 🙂