Add smoky chorizo to regular baked macaroni and cheese for a Spanish-style twist on this family favourite pasta dish!
This easy chorizo mac and cheese is comfort food in a bowl, and I guarantee the whole family will love it!
This could very well be the greatest invention since the classic mac and cheese!
I'm a massive fan of macaroni cheese, and so are my kids. They request it at least weekly, and I reckon they'd have it daily if possible.
In this macaroni cheese with chorizo, the Spanish cured sausage lends a tasty smokiness, elevating the recipe to an entirely new level of deliciousness.
✔️ Why should you try it?
- Chorizo adds a rich and smoky touch to the classic recipe.
- The dish is made in just 30 minutes!
- This mac and cheese is easily customisable with veggie add ins.
- Great for batch cooking and freezing.
- Smoked Paprika
- Cayenne Pepper
- Panko breadcrumbs
- 2 saucepans. One to the cook the macaroni and one to make the cheese sauce.
- Sharp knife
- Chopping board
- Whisk - my secret weapon for stopping those lumps forming in the sauce. It works EVERY time!
How to make mac and cheese with chorizo in 8 easy steps!
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 cheeses. Stir the sauce until the cheeses 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.
🍴 Serving suggestions
As for drinks, a dry Spanish white wine such as Albarino would pair nicely and cut through the richness of the cheese.
There are so many options with mac and cheese! Try using Spanish cheeses, like manchego, in this Spanish-style baked macaroni.
Here are a few more ideas to take your usual mac and cheese up a notch on the flavour front;
- Sweet Potato
- Cherry Tomatoes
- Blue Cheese
- Sun-dried tomatoes
Why not try adding cooked king prawns for a prawn and chorizo mac and cheese, or have a go at making my creamy chorizo and prawn pasta!
Make slow cooker chorizo macaroni cheese using my easy slow cooker mac and cheese recipe!
The macaroni cheese can be made up to three days ahead (unbaked) and kept in the fridge until needed.
I often make a batch of mac and cheese on a Sunday night, ready for a quick and easy midweek meal for the kids.
🧊 Suitable for freezing?
Absolutely yes! Macaroni cheese is a great dish for making ahead and freezing. Cover the unbaked macaroni cheese in foil and freeze for up to 3 months! Defrost in the fridge before baking in the oven.
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.
The flour (along with the butter and milk) forms the roux, which is the base of the cheese sauce for the macaroni cheese. The starch in the flour helps to thicken the cheese sauce so it clings to the pasta.
Cured chorizo does not need its skin removed before cooking. Simply slice and cook as directed in the recipe.
More baked pasta recipes to try;
- Chicken and Broccoli Pasta Bake
- Easy Macaroni Cheese
- Bacon Mac and Cheese
- Easy Cheesy Pasta
- Sweet Potato Macaroni Cheese
- Pressure Cooker Macaroni Cheese
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!
🍽️ More family-friendly pasta recipes
Easy Chorizo Mac and Cheese
- Oven Proof Baking Dish
- Cheese Grater
- Kitchen Scales
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
- 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, mozzarella, smoked paprika, cayenne pepper and Dijon mustard. Stir until the cheese melts into the sauce.200 g Extra Mature Cheddar, 100 g Block Mozzarella, 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.25 g Panko Breadcrumbs, 2 tablespoon Parmesan
- Cooked Bacon
- Cooked Broccoli
- Cooked Cauliflower
- Cooked Sweet Potato
- Cherry Tomatoes
- Blue Cheese
- Sun-dried tomatoes