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…
Pesto and Chorizo Mac and Cheese with Sundried Tomatoes
Equipment
- Dutch oven or Large Skillet
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
- 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.
- 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.
Nutrition
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
Storage Suggestions
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.
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