Easy Chorizo Mac and Cheese

This Easy Chorizo Mac and Cheese will have your taste buds dancing. The bold flavor of the chorizo gives the cheddar cheese sauce a nice kick of flavor.

Pasta is a great hit here in our household. Whenever I don’t know what to make and I’m short on time and the kids see that they always request pasta, such as creamy mac and cheese. Or any form of pasta, sometimes it could be just pasta, butter with salt and black pepper, they are happy with that.

What I love about this recipe is how easy it is to make, and it has so much flavor.

How to pair Easy Choirzo Mac and Cheese

• It can be paired with Barbecue Pork Sandwiches.
• It will go well with just a regular sandwich.
• Also, it will be good to pair with a simple Caesar salad.

Tips to speed the process

1. If you prep on Sundays for the week, you can have the cheddar cheese already shredded and placed in an airtight container, ready for use, or it can be the morning of.
2. The spices can be measured out a place in a small airtight container.
3. The milk can be measured out and placed in a jar in the refrigerator.

Other recipes you might like

Easy Creamy Pasta with Chorizo Recipe

How to Make Chorizo con Huevo Recipe

Simple Beef and Chorizo Chili

Refried Pinto Beans with Longaniza

Ingredients

Water– The water is to cook the pasta. You can either cook the pasta according to the packaging or according to the recipe.

Elbow macaroni pasta– You can use any shape of pasta you like.

Bay leaf- Don’t forget to add the bay leaf to your pasta water; it gives the pasta a boost of flavor.

Salt

Neutral oil- You can use any neutral oil, such as avocado oil, canola oil, or vegetable oil.

Longaniza- I like to use longaniza because it’s less greasy and has more meat, but you can use any chorizo of your choice. If using regular chorizo, make sure you remove the extra grease before continuing to step 3.

All-purpose flour

Smoked paprika– If you don’t have smoked paprika, you can use regular paprika; it works just fine.

Garlic powder

Milk

Cheddar cheese– You can use sharp cheddar cheese if you want more of a bold flavor.

Cornstarch– The cornstarch is optional. It’s added to the shredded cheese, and this helps the cheese not to get too stringy. But if you don’t mind the cheese being too stringy, you can just skip this step.

Instructions

1. In a small bowl, place shredded cheese and mix in the cornstarch, then set aside. (this step is optional)
2. In a 4-quart pot, place water, bay leaves, and salt over medium to high heat; bring water to a boil, then add pasta and cook for 7-10 minutes until pasta is al dente, meaning the pasta is tender but still a bit firm.
3. While the pasta is cooking in another 4-quart pot over medium to high heat, place the oil and remove casing from the longanzia, then break apart into one-inch pieces and place them into the pot. With a cooking spoon, continue breaking the longanzia apart, and cook for 5-7 minutes. You will know when it’s done when it begins to resemble ground beef and the grease is released. *see note**
4. Once the longanzia has released the grease, add flour and mix with a whisk for 1-2 minutes.
5. Then add smoked paprika and garlic powder; mix well with a whisk.
6. Bring down the pot to low to medium heat, then add milk and mix with a whisk for 5-7 minutes until it thickens.
7. Then add shredded cheese and mix well
8. Once the pasta is done, drain the pasta well using a colander, then place the pasta into the pot of sauce and mix well.

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