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A close up of macaroni and cheese with meat

Chorizo Mac n’ Cheese

Servings 8 Servings

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!