35 minutes
A comforting and spicy mac and cheese dish featuring a creamy blend of sharp white Cheddar and Gruyère with flavorful chorizo.
Unsalted Butter, divided
tablespoons
Pasta, uncooked
0 oz
Ground Chorizo
0 oz
Garlic, roughly chopped
cloves
tablespoons
cups
Nutmeg, freshly grated
pinches
to taste
Sharp White Cheddar Cheese, shredded
cups
Gruyère Cheese, shredded
cups
cups
1. Preheat Oven and Prepare Baking Dish
Preheat your oven to 400°F (200°C) and butter a 3- to 4-quart baking dish.
2. Cook Pasta
Bring a pot of salted water to a boil and cook pasta until just shy of al dente.
3. Cook Chorizo
In a skillet or Dutch oven, cook the ground chorizo over medium heat until thoroughly cooked, then transfer to a plate.
4. Make Roux
In the same skillet, melt butter, add chopped garlic, and cook for 2 minutes. Sprinkle in the flour and whisk to form a roux.
5. Create Cheese Sauce
Gradually pour in the milk, whisking until smooth and thickened. Add nutmeg and salt. Stir in the shredded cheeses until melted, then fold in the pasta and cooked chorizo.
6. Toast Breadcrumbs
Toast the panko breadcrumbs in a skillet with butter until golden brown, about 2 to 3 minutes.
7. Assemble and Bake
Pour the pasta and cheese mixture into the prepared baking dish, sprinkle with toasted breadcrumbs, and bake for 15 to 20 minutes until bubbling and toasted.
Opt for high-quality, fresh Spanish or Mexican chorizo, depending on the flavor you prefer. Spanish chorizo is cured and has a more robust, smoky flavor, while Mexican chorizo is fresh and has a spicier kick. Ensure it's from a reputable source for the best flavor.
Cook your pasta just shy of al dente. It should have a slight firmness since it will continue to cook in the oven. Overcooking it initially will lead to mushy macaroni once baked.
Use a blend of cheeses for depth of flavor. A mix of sharp cheddar and Monterey Jack works wonderfully, but you can also experiment with Gruyère for nuttiness or Fontina for creaminess. Always grate your cheese fresh – pre-shredded cheese has anti-caking agents that inhibit smooth melting.
Sauté diced onions and garlic in the chorizo drippings for added depth. Deglazing the pan with a splash of dry white wine before adding the roux can lift any caramelized bits for added flavor complexity.
Be attentive when making your roux for the cheese sauce. Cook the butter and flour together until it turns a pale golden color to eliminate any raw flour taste but be careful not to let it brown too much.
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