Chorizo Mac 'n Cheese
Chorizo Mac 'n Cheese is a medium Mexican recipe that serves 4. 620 calories per serving. Recipe by Hispanic Kitchen on YouTube.
Prep: 20 min | Cook: 38 min | Total: 1 hr 8 min
Cost: $9.40 total, $2.35 per serving
Ingredients
- 1 pound Elbow Macaroni (dry)
- 8 oz Mexican Chorizo (remove casing if needed)
- 2 tablespoons Olive Oil (extra virgin)
- 4 tablespoons Unsalted Butter (cut into cubes)
- 4 tablespoons All-Purpose Flour (for roux)
- 2 cups Whole Milk (full‑fat for richness)
- 1 cup Mexican Cheese (freeze 5 minutes before shredding; e.g., queso fresco)
- 1 cup Sharp Cheddar Cheese (shredded)
- 0.5 cup Breadcrumbs (panko preferred for extra crunch)
- 1 teaspoon Salt (for pasta water)
- 0.5 teaspoon Black Pepper (freshly ground)
Instructions
Salt the Water and Cook Pasta
Bring a large pot of water to a boil, add 1 tsp salt until it tastes like sea water, then add the elbow macaroni. Cook al dente, about 8‑10 minutes, then drain and set aside.
Time: PT10M
Cook the Chorizo
Heat 2 Tbsp olive oil in a skillet over medium heat. Add the Mexican chorizo, breaking it up, and cook until browned but not burnt, about 5 minutes. Transfer to a plate lined with paper towels to drain excess fat.
Time: PT5M
Freeze and Shred the Cheese
Place the shredded Mexican cheese and cheddar in the freezer for 5 minutes. Then grate both cheeses using a coarse grater.
Time: PT5M
Make the White Sauce (Roux)
Melt 4 Tbsp butter in the same skillet over medium heat. Whisk in 4 Tbsp flour and cook for 1 minute to form a roux. Slowly whisk in 2 cups milk, stirring constantly until the sauce thickens, about 5‑7 minutes.
Time: PT7M
Combine Cheeses and Chorizo with Sauce
Reduce heat to low. Stir in half of the shredded Mexican cheese and half of the cheddar until melted. Add the cooked chorizo, then fold in the drained pasta, coating evenly.
Time: PT5M
Prepare the Breadcrumb Topping
In a small bowl, mix the remaining cheddar, breadcrumbs, and 1 Tbsp melted butter until the crumbs are lightly coated.
Time: PT3M
Assemble in Baking Dish
Transfer the cheesy pasta mixture to a greased baking dish. Sprinkle the breadcrumb topping evenly over the surface.
Time: PT2M
Bake Until Golden
Preheat the oven to 350°F. Bake the casserole for 15 minutes, or until the topping is golden brown and crisp.
Time: PT15M
Temperature: 350°F
Rest and Serve
Remove from oven and let the dish rest for 5 minutes before cutting. Serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 25 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains meat, High‑protein, Comfort food
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: any short pasta
- Instead of Mexican Chorizo: Spanish chorizo, ground pork with spices
- Instead of Olive Oil: vegetable oil
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Whole Milk: 2% milk, unsweetened plant‑based milk
- Instead of Mexican Cheese: cotija, feta
- Instead of Sharp Cheddar Cheese: Monterey Jack
- Instead of Breadcrumbs: crushed crackers
Equipment Needed
- Large Pot
- Skillet
- Baking Dish
- Whisk
- Grater
- Mixing Bowl
- Oven
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Do not overcook the chorizo; it should be browned but not burnt
- Freeze the cheese briefly before shredding to prevent clumping
- Cook the roux just until lightly golden to avoid a raw flour taste
- Bake until the breadcrumb topping is golden and crisp
Chef Tips from the Video
- Freezing the shredded cheese for a few minutes makes it easier to grate and prevents it from melting in your hands
- Toast the breadcrumbs with butter for extra flavor before sprinkling on top
- Reserve a cup of pasta water to adjust sauce consistency if needed
Troubleshooting
Sauce is too thin
Add a little more flour to the roux next time or simmer longer to reduce; you can also stir in a splash of cream to thicken.
Cheese clumps together
Freeze the cheese before shredding and add it gradually to the hot sauce while stirring continuously.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat covered
Room temperature: Do not store at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the cheese sauce a day ahead and refrigerate; gently reheat before mixing with pasta
- Assemble the casserole, cover, and refrigerate; bake directly before serving
Frequently Asked Questions
What is the cultural significance and history of Chorizo Mac and Cheese in Mexican‑American cuisine?
Chorizo Mac and Cheese blends the classic American comfort food with the bold, smoky flavors of Mexican chorizo, reflecting the fusion that emerged in Mexican‑American households where pasta dishes were adapted with local spices and meats.
What are traditional regional variations of Chorizo Mac and Cheese in Mexican cuisine?
In northern Mexico, cooks may use spicy pork chorizo and add poblano peppers, while in central regions they might incorporate queso fresco and a hint of epazote for an herbal note, creating distinct regional twists on the same concept.
How is Chorizo Mac and Cheese traditionally served in Mexican households?
It is typically served hot from the oven, often accompanied by a simple green salad or fresh pico de gallo, and enjoyed as a main dish for family gatherings or casual weeknight meals.
During which celebrations is Chorizo Mac and Cheese commonly prepared in Mexican culture?
While not tied to a specific holiday, it appears frequently at birthday parties, family reunions, and festive gatherings where comfort foods are welcomed, especially in diaspora communities.
How does Chorizo Mac and Cheese fit into the broader Mexican comfort‑food tradition?
It exemplifies the Mexican love for rich, cheesy dishes and the use of chorizo as a flavor‑boosting protein, aligning with other beloved foods like quesadillas, enchiladas, and chilaquiles.
What authentic ingredients are essential for Chorizo Mac and Cheese versus acceptable substitutes?
Authentic ingredients include Mexican chorizo, a Mexican white cheese such as queso fresco, and panko breadcrumbs. Substitutes can be Spanish chorizo, cheddar alone, or regular breadcrumbs if needed.
What side dishes pair well with Chorizo Mac and Cheese in Mexican cuisine?
A fresh cucumber‑lime salad, avocado slices, or a light corn‑tomato salsa complement the richness of the casserole and add bright acidity.
What common mistakes should I avoid when making Chorizo Mac and Cheese at home?
Avoid over‑cooking the chorizo so it becomes bitter, don’t let the roux burn, and don’t skip freezing the cheese before shredding, as this can cause clumps in the sauce.
Why does this Chorizo Mac and Cheese recipe use a white sauce instead of a pre‑made cheese sauce?
A homemade white sauce allows precise control of thickness and ensures the cheese melts smoothly, preventing the grainy texture that can occur with processed cheese sauces.
What does the YouTube channel Hispanic Kitchen specialize in?
The YouTube channel Hispanic Kitchen focuses on modern takes on traditional Latin American dishes, offering step‑by‑step tutorials that blend authentic flavors with everyday home‑cooking techniques.
How does the YouTube channel Hispanic Kitchen's approach to Mexican comfort food differ from other cooking channels?
Hispanic Kitchen emphasizes cultural storytelling, uses ingredient sourcing tips for Latin markets, and often incorporates quick, family‑friendly shortcuts while preserving authentic taste, setting it apart from generic recipe channels.
Last updated: September 2, 2026
