Chorizo & Pepper Jack Mac & Cheese Recipe - Laura Vitale - Laura in the Kitchen Episode 745

Ingredients

• 2 cups Whole Milk (prefer whole milk for richness)
• 2 cups Pepper Jack Cheese (shredded; can substitute with cheddar or mozzarella)
• 8 oz Spanish Chorizo (sliced into half‑moon pieces)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for roux, 2 Tbsp for topping)
• 2 Tbsp All-Purpose Flour (for roux)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 pinch Ground Nutmeg (adds depth; use sparingly)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 12 oz Corkscrew Pasta (Rotini) (any ridged pasta works)
• 1/2 cup Breadcrumbs (can use panko for extra crunch)
• 1/2 cup Extra Pepper Jack Cheese (for topping)
• 2 Tbsp Butter (for dotting) (cut into small pieces)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the sauce and pasta.

   Time: PT10M

   Temperature: 400°F

2. Make the Roux

   Melt 2 Tbsp butter in a saucepan over medium heat. Sprinkle in 2 Tbsp flour and stir continuously for about 1½ minutes until the mixture turns a light golden color and the raw flour taste disappears.

   Time: PT2M

3. Create the Cream Sauce

   Gradually whisk in 2 cups whole milk, then add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, a pinch of ground nutmeg, ½ tsp salt, and ¼ tsp black pepper. Cook on medium‑low, stirring, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).

   Time: PT5M

4. Add Cheese

   Stir in 2 cups shredded pepper jack cheese until fully melted and the sauce is smooth.

   Time: PT2M

5. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add 12 oz rotini and cook 8‑10 minutes until al dente. Drain and set aside.

   Time: PT10M

6. Crisp the Chorizo

   Heat a skillet over high heat. Add the sliced Spanish chorizo and cook, stirring occasionally, for about 5 minutes until the pieces are crispy and most of the fat has rendered. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT5M

7. Combine Pasta, Sauce, and Chorizo

   In a buttered 9‑inch baking dish, gently fold together the cooked pasta, cheese sauce, and crispy chorizo until evenly coated.

   Time: PT2M

8. Add Toppings

   Sprinkle ½ cup breadcrumbs, ½ cup extra shredded pepper jack, and dot the surface with the remaining 2 Tbsp butter cut into small pieces.

   Time: PT2M

9. Bake

   Place the dish in the preheated oven and bake for 15‑20 minutes, or until the top is golden brown and the sauce is bubbling.

   Time: PT20M

   Temperature: 400°F

10. Rest and Serve

    Remove from oven and let the mac and cheese rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

25g

Carbohydrates

45g

Fat

35g

Fiber

2g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, heavy cream (use less), unsweetened almond milk
• Instead of Pepper Jack Cheese: Cheddar cheese, Monterey Jack, Mozzarella
• Instead of Spanish Chorizo: Mexican chorizo, Andouille sausage, Smoked sausage
• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced fresh onion
• Instead of Paprika: Smoked paprika
• Instead of Ground Nutmeg: Mace
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Corkscrew Pasta (Rotini): Elbow macaroni, Fusilli
• Instead of Breadcrumbs: Panko breadcrumbs, Crushed crackers
• Instead of Extra Pepper Jack Cheese: Cheddar cheese, Monterey Jack
• Instead of Butter (for dotting): Olive oil drizzle

Equipment Needed

• Oven
• Saucepan
• Whisk
• Large Pot
• Skillet
• Baking Dish
• Grater
• Measuring Cups and Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Ensure the roux cooks for at least 1 minute to eliminate raw flour taste.
• Thicken the cream sauce until it coats the back of a spoon.
• Cook pasta al dente so it doesn’t become mushy after baking.
• Crisp the chorizo until fat is rendered for texture and flavor.
• Bake until the topping is golden and the sauce is bubbling.

Chef Tips from the Video

• Use ridged pasta like rotini so the sauce clings better.
• Reserve a splash of pasta cooking water to loosen the sauce if needed.
• Render chorizo first, then use the rendered fat to sauté the cheese sauce for extra flavor (optional).
• Butter the baking dish generously to prevent sticking and add flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight and bake an additional 10 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 4 and refrigerate; reheat gently before mixing with pasta.
• Assemble the casserole (without baking) and keep covered in the fridge for up to 24 hours.
• Crisp the chorizo ahead of time and store in a paper‑towel‑lined container.

Frequently Asked Questions