Smoked Chorizo Macaroni And Cheese

Ingredients

• 1.25 sticks Unsalted Butter (1 stick for roux, 2 tbsp (¼ stick) for sautéing onions)
• 0.5 cup All-Purpose Flour (For roux)
• 1 cup Whole Milk (Full‑fat for richness)
• 0.25 cup Reserved Pasta Water (Helps thin sauce and add starch)
• 16 oz Sharp Cheddar Cheese (Grated)
• 8 oz Oaxaca Cheese (Shredded, gives stretchy pull)
• 2 oz Cream Cheese (Half a stick, softened)
• 1 tsp Dijon Mustard
• 1 tsp Worcestershire Sauce
• 1 tsp Hot Sauce (Bird’s Hot Sauce) (Adjust to heat preference)
• to taste Salt
• to taste Black Pepper
• to taste Garlic Powder
• 20 oz Large Elbow Macaroni (Dry weight)
• 1 lb Homemade Chorizo (Crumpled and browned)
• 2 Jalapeño Peppers (Sliced for garnish, optional semi‑cooked)
• 0.25 cup Beer (Miller Lite) (Optional, for thinning sauce)
• 1 tbsp Olive Oil (To toss cooked pasta)

Instructions

1. Preheat Fire Pit

   Light the fire pit and let it heat up to about 300°F (150°C). Position the grill grate so the skillet will sit about 10 inches above the flames.

   Time: PT10M

   Temperature: 300°F

2. Sauté Onion

   Melt 2 Tbsp (¼ stick) butter in a large saucepan over medium heat. Add the diced medium yellow onion, season with a pinch of salt, pepper, and garlic powder, and sauté until translucent, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Make the Roux

   Add the remaining 1 stick of butter to the saucepan. Once melted, whisk in ½ cup all‑purpose flour and cook, stirring constantly, for 1 minute to form a light blond roux.

   Time: PT2M

   Temperature: Medium heat

4. Add Milk and Pasta Water

   Gradually whisk in 1 cup whole milk, followed by ¼ cup reserved pasta water. Continue stirring; the mixture will briefly curdle, then smooth out as it thickens (about 3 minutes).

   Time: PT3M

   Temperature: Medium heat

5. Incorporate Cheeses and Seasonings

   Stir in the shredded sharp cheddar, shredded Oaxaca, softened cream cheese, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and a dash of hot sauce. Season with additional salt, pepper, and garlic powder to taste. Cook, stirring, until the sauce is fully melted and glossy, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the 20 oz elbow macaroni and cook until al dente, about 8 minutes. Drain, reserving ¼ cup pasta water, and toss the noodles with 1 Tbsp olive oil to prevent sticking.

   Time: PT9M

   Temperature: Boiling

7. Brown the Chorizo

   In a separate skillet, crumble the homemade chorizo and cook over medium‑high heat until browned and slightly crisp, about 6 minutes. Set aside.

   Time: PT6M

   Temperature: Medium‑high heat

8. Combine Pasta and Cheese Sauce

   In a large mixing bowl, toss the cooked pasta with half of the cheese sauce to coat evenly. Add the remaining sauce, then fold in the browned chorizo until fully incorporated.

   Time: PT3M

9. Transfer to Cast‑Iron Skillet

   Spread the mac and cheese mixture evenly in the pre‑heated 14‑inch cast‑iron skillet. Top with extra shredded Oaxaca cheese and sliced jalapeños for garnish.

   Time: PT2M

10. Bake Over the Fire

    Place the skillet on the grill grate inside the fire pit. Bake for 30‑35 minutes, rotating the skillet halfway through, until the cheese on top is melted, bubbly, and lightly browned.

    Time: PT35M

    Temperature: 300°F

11. Rest and Serve

    Remove the skillet from the fire and let the mac and cheese rest for 5 minutes before serving. This allows the sauce to set and makes portioning easier.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

30 g

Carbohydrates

60 g

Fat

45 g

Fiber

3 g