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Amazing 5-Star Smoky Chipotle Mac & Cheese with Chorizo

Smoky Chipotle Mac & Cheese with Chorizo
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Enjoy this rich and smoky Chipotle Mac & Cheese with savory chorizo. It’s a comforting classic meeting a spicy kick, perfect for a warm, satisfying meal.

Ingredients

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  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 1 pound fresh chorizo, casing removed
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (7 ounces) chipotle peppers in adobo sauce, minced (use 2-3 peppers for less heat)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 2 ounces Parmesan cheese, grated
  • 1/2 cup panko breadcrumbs (for topping)

Instructions

  1. Cook macaroni according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off excess fat and set the cooked chorizo aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for one minute, creating a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  5. Remove the sauce from the heat. Stir in the salt, pepper, smoked paprika, ground mustard, and cayenne pepper, if using.
  6. Stir in the minced chipotle peppers and adobo sauce.
  7. Add the shredded cheddar and Monterey Jack cheeses to the sauce, stirring until completely melted and smooth.
  8. Fold in the cooked macaroni and the cooked chorizo until everything is evenly coated.
  9. Transfer the mac and cheese mixture to a 9×13 inch baking dish.
  10. In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter (not listed in main ingredients, assume you have some available). Sprinkle evenly over the top of the mac and cheese.
  11. Bake at 375°F (190°C) for 15 to 20 minutes, or until the topping is golden brown and the cheese is bubbly.
  12. Let stand for 5 minutes before serving.

Notes

  • Adjust the amount of chipotle pepper based on your preferred spice level. Start small; you can always add more heat.
  • For an extra cheesy crust, mix the Parmesan into the sauce instead of using it with the panko topping.
  • If you prefer a creamier sauce without baking, skip steps 5, 6, and 10, and simply stir the chipotle and cheeses into the thickened milk mixture, then fold in the pasta and chorizo.

Nutrition

Find it online: https://spoonsprout.com/smoky-chipotle-mac-cheese-chorizo-recipe/