Chorizo and Pepper Jack Mac and Cheese Recipe

Name: Chorizo and Pepper Jack Mac and Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 lb corkscrew pasta, cooked and drained; 4 Tbsp unsalted butter; 4 Tbsp flour; Pinch of nutmeg; Salt and pepper, to taste; 2 cups whole milk, warmed; 2 cups shredded Monterey Jack cheese; 1/2 cup Parmigiano Reggiano, grated; 1/4 cup breadcrumbs; 6 oz Spanish chorizo, diced; 2 Tbsp butter (for topping); 1 tsp granulated onion; 2 tsp granulated garlic; 1 tsp paprika

January 1, 2026

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Chorizo and Pepper Jack Mac and Cheese is a richly flavored baked pasta dish that combines creamy cheese sauce with smoky Spanish chorizo and a crisp breadcrumb topping for a comforting, crowd pleasing meal. Following the classic Laura in the Kitchen method gives you a reliable structure, and your ingredient list adds an extra boost of spice and depth.

Ingredients

1/2 lb corkscrew pasta, cooked and drained
4 Tbsp unsalted butter
4 Tbsp flour
Pinch of nutmeg
Salt and pepper, to taste
2 cups whole milk, warmed
2 cups shredded Monterey Jack cheese
1/2 cup Parmigiano Reggiano, grated
1/4 cup breadcrumbs
6 oz Spanish chorizo, diced
2 Tbsp butter (for topping)
1 tsp granulated onion
2 tsp granulated garlic
1 tsp paprika

1. Prepare the Pasta and Preheat the Oven

Start by cooking the pasta in a large pot of well salted boiling water until just shy of al dente, because it will continue cooking in the oven and in the cheese sauce. Drain it well and set it aside in a large bowl or pot so it is ready to be coated in the sauce later, making sure there is no excess water clinging to the pasta.

While the pasta cooks, preheat the oven to around 400 degrees Fahrenheit so it is fully heated by the time you finish assembling the dish, which helps the topping become deeply golden and crisp in a relatively short bake. Lightly butter or spray a baking dish that will comfortably hold the pasta and sauce, so the finished mac and cheese unmolds neatly and does not stick.

2. Brown the Spanish Chorizo

Place a medium skillet over medium high heat and add the diced Spanish chorizo in a single layer, allowing the fat to render and the edges to turn slightly crispy and caramelized. Stir occasionally so the chorizo cooks evenly and does not scorch, and keep the heat steady so the pieces sizzle and brown rather than steam.

Once the chorizo is nicely browned and has released a good amount of its flavorful oil, remove it with a slotted spoon and transfer it to a plate lined with paper towel to blot any excess grease, reserving a small amount of the rendered fat if you like a bit of its flavor in the sauce. This step concentrates the chorizo flavor and prevents the final dish from feeling greasy while still giving each bite a smoky, savory punch.

3. Build the Roux for the Cheese Sauce

In a large saucepan or deep skillet, melt 4 tablespoons of unsalted butter over medium heat until fully melted and just starting to foam, but not browned. Sprinkle in the 4 tablespoons of flour and whisk continuously, cooking the mixture for a couple of minutes until it forms a smooth paste and loses its raw flour taste while still remaining pale.

As the roux cooks, keep the whisk moving around the pan to avoid clumps and to prevent any scorching on the bottom, aiming for a silky, glossy paste that will thicken the milk evenly. This patient whisking is essential because a well cooked roux gives the cheese sauce body and smoothness without any chalky flavor.

4. Add the Warm Milk and Season the Base

With the heat still on medium, begin adding the warmed whole milk a little at a time, whisking vigorously after each addition to incorporate it fully into the roux and avoid lumps. Continue adding the milk gradually until all 2 cups are used and keep whisking until the mixture is completely smooth and begins to gently bubble.

Once the sauce base has thickened to a consistency that lightly coats the back of a spoon, season it with a pinch of nutmeg, a small amount of salt, and freshly ground black pepper, remembering that the cheeses and chorizo will add more saltiness. Adjust the heat as needed to maintain a gentle simmer rather than a rapid boil, which helps the sauce thicken and develop flavor without separating.

5. Melt in the Cheeses

Lower the heat to medium low and add the shredded Monterey Jack cheese to the hot béchamel in small handfuls, stirring between each addition so it melts evenly into the sauce. When most of the Monterey Jack has melted and the sauce looks smooth, add the grated Parmigiano Reggiano and continue stirring until the sauce becomes glossy and slightly stretchy.

If the sauce seems too thick at this point, splash in a little extra warm milk to loosen it, aiming for a texture that is pourable but still rich enough to cling to each piece of pasta. Taste and adjust for salt and pepper once more, because the seasoning should be balanced at this stage before it coats the pasta and meets the chorizo.

6. Combine Pasta, Chorizo, and Cheese Sauce

Pour the hot cheese sauce over the cooked pasta in its large pot or mixing bowl and toss thoroughly so every curve and surface of the corkscrew pasta is generously coated. Take your time folding the sauce into the pasta rather than stirring aggressively, which helps avoid breaking the pasta and ensures the sauce stays thick and creamy.

Add the browned chorizo to the sauced pasta and gently fold it through, distributing the pieces so there is a bit of chorizo in every serving, without overmixing to the point where the chorizo starts to crumble too finely. As you stir, the chorizo’s smoky oil will lightly streak the sauce with color, creating a beautiful marbled effect and infusing extra flavor into the mac and cheese.

In a small saucepan or skillet, melt the remaining 2 tablespoons of butter over low to medium heat and then remove the pan from the heat so the butter does not brown. Stir in the breadcrumbs until they are evenly moistened and begin to absorb the butter, forming a loose, sandy mixture.

Season the buttery crumbs with granulated onion, granulated garlic, and paprika, tossing until the spices are evenly distributed so every spoonful of topping carries flavor and gentle warmth. Taste a tiny pinch if you like, and adjust the seasoning slightly with salt or pepper if needed, keeping in mind that the topping should enhance rather than overpower the cheese sauce beneath it.

8. Assemble and Bake the Mac and Cheese

Transfer the cheesy pasta and chorizo mixture into the prepared baking dish, smoothing the top with a spatula so it sits in an even layer without compacting it too firmly. Sprinkle the seasoned breadcrumb mixture evenly over the surface, covering the pasta completely for a uniform golden crust as it bakes.

Place the dish in the preheated 400 degree Fahrenheit oven and bake until the top is deeply golden and crisp and the edges are bubbling, typically around 20 minutes, depending on your oven and the depth of the dish. Let the mac and cheese rest for a few minutes out of the oven before serving so the sauce can settle slightly, which helps you scoop neat, rich portions that hold together.

9. Serving and Detailed Tips

Serve generous scoops of the chorizo and pepper jack mac and cheese while still hot, making sure to dig all the way down with the serving spoon to capture both the crunchy topping and the creamy interior in every portion. This contrast between the crisp, spiced crumbs and the soft, cheesy pasta is what makes the texture especially satisfying.

For the best flavor, make sure your milk is warm before adding it to the roux, because cold milk tends to create lumps and can cause the sauce to seize rather than staying smooth and silky. Warming the milk also shortens the time the sauce spends coming back up to temperature, which keeps the cheese from overcooking or splitting once it is added.

Take care not to boil the cheese sauce vigorously after the cheese goes in, since high heat can cause the fats to separate and result in a grainy texture; maintaining a gentle, steady heat will keep the sauce velvety and cohesive. If the sauce ever looks slightly too thick before you pour it over the pasta, whisk in a splash of warm milk to adjust the consistency so it can flow into and around the pasta rather than sitting on top in clumps.

When cooking the pasta, aim for just under al dente, because baking will finish the cooking and overly soft pasta can turn mushy in the oven; checking the pasta a minute or two earlier than the package suggests is an easy way to control this. Salting the pasta water properly is also crucial, since it is the main chance to season the pasta itself and helps the overall dish taste well seasoned without needing excessive salt in the sauce.

Browning the chorizo thoroughly develops a slightly crisp exterior that holds up inside the creamy sauce, and it also intensifies the smoky, spicy notes that define the character of this mac and cheese. If the chorizo releases a lot of fat, draining it on paper towels helps keep the dish balanced while still allowing the meat to contribute flavor and texture rather than heaviness.

The breadcrumb topping benefits from even distribution and light handling, so sprinkle it loosely across the surface instead of packing it down, which can create a dense layer instead of a light, crunchy crust. Keeping an eye on the mac and cheese during the last few minutes of baking lets you pull it out at the moment the topping is perfectly golden without letting it darken too much, preserving the toasty flavor without bitterness.

Letting the baked dish rest briefly before serving is a small but important step, as it allows the bubbling sauce to settle and thicken slightly, improving the way each serving holds together on the plate. This short resting time also cools the mac and cheese to a more comfortable temperature for eating while still preserving all of its comforting warmth.

10. Essential Equipment Guide

Large pot for boiling pasta
Colander for draining pasta
Large saucepan or deep skillet for sauce
Medium skillet for browning chorizo
Small pan or microwave safe jug for warming milk
Mixing bowl or pasta pot for combining pasta and sauce
Whisk for roux and sauce
Wooden spoon or spatula for stirring
Baking dish for the mac and cheese
Measuring cups and spoons

11. Nutritional Information (Approximate per serving)

Component	Amount (per serving)
Calories	~650
Carbohydrates	~55 g
Protein	~26 g
Fat	~36 g
Saturated Fat	~20 g
Sodium	~1050 mg
Fiber	~2 g

Values are approximate estimates based on typical ingredients and standard mac and cheese nutrition profiles.

12. Pairings

A simple green salad with a sharp vinaigrette to cut through the richness.
Roasted or steamed broccoli to add freshness and texture alongside the creamy pasta.
Crisp garlic bread or a crusty baguette for extra crunch and to soak up any cheesy sauce.

13. Variations

Swap part of the Monterey Jack for pepper jack to intensify the spicy, peppery character of the dish.
Stir in a handful of sautéed onions or bell peppers with the chorizo for extra sweetness and depth.
Use smoked paprika in the topping for a more pronounced smoky note that echoes the chorizo.

14. Prep Time, Cook Time, Servings

Prep time: about 20 minutes for chopping, grating, and assembling components.
Cook and bake time: about 30 minutes total between boiling pasta, browning chorizo, making sauce, and baking.
Servings: typically serves about 4 people as a main dish.