Chorizo Mac n’ Cheese – The ultimate side dish for the Holidays
If you’re looking for a show-stopping holiday side that will have everyone asking for seconds, look no further than Chorizo Mac n’ Cheese. This isn’t your average mac n’ cheese, the star of the show is the crispy chorizo topping, adding a smoky, spicy crunch that perfectly complements the creamy, cheesy pasta beneath.
Why This Chorizo Mac n’ Cheese is Perfect for the Holidays
Thanksgiving and the holiday season are all about indulgence, comfort, and sharing food that feels special. This dish hits all those notes:
- Creamy, cheesy perfection: The pasta is coated in a rich cheese sauce that clings to every noodle.
- Bold, smoky flavor: Chorizo adds a punch of spice that pairs beautifully with mild cheeses.
- Crunchy topping: Crispy bits of chorizo create a texture contrast that elevates this mac n’ cheese to a festive centerpiece.
Whether you’re serving it as a decadent side at your Thanksgiving table or as a holiday comfort dish, this recipe is a guaranteed crowd-pleaser.
Quick Tip: Make Ahead & Reheat
You can prep the mac n’ cheese ahead of time and add the chorizo topping right before baking. This keeps it extra crispy for serving, making it ideal for busy holiday dinners.
Chorizo Mac n’ Cheese
Ingredients
- 6 ounces ground chorizo
- 1 pound elbow macaroni
- 4 ½ cups whole milk, warmed up
- 8 tablespoons butter, divided
- ½ cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar, white or yellow
- 8 sprigs fresh thyme, leaves removed and stems discarded
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon nutmeg
- 2 garlic cloves, minced
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 375°F.
- In a large Dutch oven or heavy-bottomed pan over medium heat, add the chorizo and cook for 3 – 4 minutes, or just long enough to render the fat. Transfer the chorizo to a plate and set aside. Do not discard the chorizo oil.
- Cook the macaroni according to the directions on the package. Drain well.
- Heat the milk in a small saucepan over medium heat or in the microwave for 1 minute. Set aside.
- Melt 6 tablespoons of butter in the same pan used to cook the chorizo and with the remaining oil, over medium-low heat. Add flour and cook for 2 minutes, stirring with a whisk. Season roux with fresh thyme leaves, salt, pepper, and nutmeg. Whisk in the warm milk and cook for 2 more minutes, until thickened and smooth. Remove from heat, add the gruyere and cheddar. Add the cooked macaroni and stir well.
- In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and sauté 20-30 seconds. Add the panko and cook with the garlic for 1 minute, or until it turns light golden brown. Combine with the cooked chorizo. Sprinkle over the top of the mac n’ cheese. Bake for 20 minutes. Enjoy!