Pesto and Chorizo Mac and Cheese with Sundried Tomatoes

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Mac and cheese is the ultimate comfort food! This recipe takes the classic dish we know and love and reimagines it with a fusion of Italian and Spanish flavors.
Rate this recipe!

Mac and cheese is the ultimate comfort food! This recipe takes the classic dish we know and love and reimagines it with a fusion of Italian and Spanish flavors, creating a flavor explosion like no other.

The rich basil pesto and tangy sun-dried tomatoes add a fresh, Mediterranean twist, while the smoky chorizo and creamy Manchego cheese bring in a punch of bold Spanish flair. A dash of smoked paprika ties it all together, making this mac and cheese a unique, irresistible dish.

Best of all, this delectable dish can be on the table in less than 30 minutes! This makes this ideal for a quick, midweek meal to please the whole family.

Why you will love this Mac and Cheese recipe…

  • Italian/Spanish fusion- It combines two bold cuisines into one delicious dish.
  • Unique blend of flavors- The savory chorizo adds smokiness and spice, while the pesto brings in a cheesy and herby kick.
  • Delicious cheese combination- The creamy Manchego and sharp Parmesan make it ultra-cheesy and satisfying.
  • Perfect flavor balance– The sun-dried tomatoes add a chewy, tangy bite that cuts through the richness perfectly.
  • Twist on a classic- This allows you to indulge in a favorite meal with added ingredients that make it feel fresh and new.
Why you will love this Mac and Cheese recipe
Pesto and Chorizo Mac and Cheese with Sundried Tomatoes recipe

Pesto and Chorizo Mac and Cheese with Sundried Tomatoes

This pesto and chorizo mac and cheese is perfect for when you want to impress with a creative and flavorful dish that’s still super easy to make. Enjoy!
Rate this recipe!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian, Spanish
Servings 6
Calories 803 kcal

Equipment

Ingredients
  

  • 12 oz elbow macaroni (or your favorite pasta)
  • ½ cup basil pesto (store-bought or homemade)
  • ½ cup sun-dried tomatoes (packed in oil, drained, and chopped)
  • ½ lb chorizo, sliced or crumbled
  • 1 ½ cups Manchego cheese, grated
  • ½ cup Parmesan cheese, grated
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp smoked paprika
  • Salt and pepper, to taste

Instructions
 

Ingredients

  • Pesto and Chorizo Mac and Cheese Ingredients
  • Boil the pasta in salted water according to package instructions. Drain and set aside.
  • Over medium heat, cook the chorizo in a large skillet until crispy and browned. If using crumbled chorizo, make sure it's fully cooked through. Set aside on a paper towel-lined plate to drain any excess grease.
  • In the same skillet, melt the butter over medium heat. Whisk in the flour to make a roux and cook for about 1-2 minutes until lightly golden. Gradually add the milk and cream, whisking constantly until smooth and thickened, about 5 minutes.
    Pesto and Chorizo Mac and Cheese Instruction - melt the butter over medium heat
  • Pesto and Chorizo Mac and Cheese Instruction - Whisk in the flour to make a roux
  • Stir in the grated Manchego and Parmesan cheeses, allowing them to melt into the sauce. Add the smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
  • Gently fold the basil pesto and chopped sun-dried tomatoes into the cheese sauce, creating a beautiful green and red swirl.
  • Toss the cooked pasta and crispy chorizo into the sauce, making sure everything is evenly coated.
  • Serve hot with an extra sprinkle of Parmesan and a little more smoked paprika for garnish.
    Pesto and Chorizo Mac and Cheese Instruction - serve

Nutrition

Calories 803kcal (40%)Carbohydrates 56g (19%)Protein 30g (60%)Fat 51g (78%)Saturated Fat 26g (163%)Polyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 0.2gCholesterol 126mg (42%)Sodium 584mg (25%)Potassium 620mg (18%)Fiber 3g (13%)Sugar 11g (12%)Vitamin A 1848IU (37%)Vitamin C 4mg (5%)Calcium 585mg (59%)Iron 3mg (17%)
Keyword Mac and Cheese
Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

This suped-up mac and cheese truly speaks for itself and can be enjoyed as it is. However, if you want to pair some bread with it, I suggest serving it with this delicious spelt focaccia or some garlic butter bread rolls.

🧑‍🍳 Expert Tips

  • Pesto substitution. There are so many delicious pestos out there, so don’t be scared to experiment with some spinach pesto, arugula pesto, or red pepper pesto for a different flavor twist.
  • Add some veggies. Toss in roasted cherry tomatoes or sautéed spinach for extra color and nutrition.
  • Spice it up. Want more heat? Add a pinch of crushed red pepper flakes to the sauce to add a little kick.
  • Make a baked option. If you’re a baked mac and cheese fan, pop this in a baking dish and top it with bread crumbs and extra Manchego cheese. Broil for 10 minutes until the cheese is melted and the breadcrumbs are browned. 

Storage Suggestions

  • To store- Allow the mac and cheese to cool completely and then place in an airtight container for up to 3 days.
  • To freeze- This is an excellent meal prep dish! Simply portion the mac and cheese into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  • To reheat- Place in a skillet with a splash of milk to keep it creamy and heat gently over medium heat until warmed through.

Pesto and Chorizo Mac and Cheese FAQs

What is the best cheese to use for mac and cheese?

Traditional mac and cheese uses sharp cheddar, but as you can see from this recipe, you can play around with the flavor by changing up the cheese. You can also add a mix of cheeses like mozzarella, cream cheese, gouda, Emmental, or pecorino.

Does it matter what pasta you use for mac and cheese? 

Although the name suggests that this dish calls for macaroni exclusively, you are free to choose just about any pasta for this dish. Saying that, I suggest avoiding long pasta like spaghetti and linguine because it doesn’t hold the sauce as well as the short options.

What does adding extra milk to mac and cheese do?

If the cheese sauce for your mac and cheese gets too thick, adding a little extra milk will loosen it up and make it creamy again. Don’t be shy to add extra milk or cream, even if the recipe doesn’t call for it, to achieve the perfect sauce texture.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.