Chorizo Mac n’ Cheese


Chorizo Mac n’ Cheese

Servings 8 Servings


  • 8 ounces ground chorizo
  • 1 pound elbow macaroni
  • 4 cups whole milk, warmed up
  • 6 tablespoons butter, divided
  • ½ cup all-purpose flour
  • 4 cups grated Gruyère cheese
  • 2 cups grated extra-sharp Cheddar
  • 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


  • Preheat the oven to 375°F.
  • In a large Dutch oven or oven-proof pot over medium heat, add the chorizo and cook 3–5 minutes. Transfer chorizo to a medium bowl and set aside.
  • Cook the macaroni according to the directions on the package. Drain well.
  • Melt 4 tablespoons of butter in the same pot used to cook the chorizo with the remaining chorizo oil, over medium-low heat. Add flour and cook for 2 minutes, stirring with a whisk. While whisking, add the warm milk and cook for 2 more minutes, until thickened and smooth. Remove from heat, add the cheeses, thyme, salt, pepper, and nutmeg. Whisk 3-5 minutes, until all of the cheese is fully melted. Add the cooked macaroni and the chorizo; stir to combine.
  • In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and sauté 20-30 seconds. Combine garlic butter with panko and sprinkle over the top of the mac n’ cheese. Transfer Dutch oven or pot to the oven and bake uncovered, for 15-20 minutes. Enjoy!