Ingredients:

  • 1 pound (450g) dried elbow macaroni
  • 1 tablespoon olive oil
  • 1 pound (450g) Spanish chorizo, removed from casings and crumbled
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (or more to taste!)
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 teaspoon Dijon mustard
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Gruyere cheese (or Swiss)
  • Salt and freshly ground black pepper to taste
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter
  • 1/4 cup (25g) grated Parmesan cheese
  • Chopped fresh parsley for garnish (optional)

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add crumbled chorizo and cook until browned and crispy. Add onion and garlic; cook until softened. Stir in smoked paprika, oregano, and red pepper flakes (if using).
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute (making a roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened. Stir in Dijon mustard. Remove from heat and stir in cheddar and Gruyere until melted and smooth. Season with salt and pepper.
  4. Add cooked pasta and chorizo mixture to the cheese sauce; stir to combine. Pour into a greased 9x13 inch baking dish.
  5. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired.