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Chorizo Mac and Cheese

A recipe for Chorizo Mac and Cheese! Fresh chorizo sausage and diced red onion are tossed with pasta and a creamy cheese sauce, then baked until golden.
Course Main
Cuisine N/A
Keyword blue cheese, chorizo, mac and cheese, macaroni and cheese, noodle, pasta, pork
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 1 (9x13 inch) Casserole


  • 1 pound dried macaroni or a favorite shape that holds cheese well
  • 1 pound fresh Mexican chorizo
  • 1 small red onion diced
  • 3 tablespoons all purpose flour
  • 2 cups warm milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces shredded Cheddar cheese
  • 8 ounces shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup bread crumbs
  • Olive oil for drizzling
  • Fresh parsley for topping, optional


  • Preheat oven to 375˚F and grease a 9x13 baking dish.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until nearly al dente, just beginning to become tender. Drain. Be careful not to overcook since the pasta will continue to soften while baking.
  • Place a large saucepan over medium high heat. Remove the chorizo from its casing and crumble into the pan. Continue to break apart the chorizo as it cooks. Once browned, stir in the onion and reduce heat to medium. Cook, stirring often, until softened and translucent.
  • Stir in the flour. While stirring, slowly pour in the milk, followed by the salt, paprika, and black pepper. Once the mixture begins to thicken, remove from heat.
  • Once the milk has stopped bubbling, slowly add the cheese by the handful, mixing until smooth. Toss in the drained pasta and transfer to the greased baking dish.
  • Evenly top the pasta with breadcrumbs and drizzle with olive oil. Bake in preheated oven until the cheese sauce is bubbly, about 25 minutes.
  • Serve warm from the oven. If desired, top with freshly chopped parsley.