Prepare to experience the pinnacle of comfort food with this exceptional Gouda Mac and Cheese. It takes everything you adore about classic macaroni and cheese and elevates it to an entirely new level. Imagine perfectly cooked macaroni enveloped in an incredibly rich, velvety cheese sauce, boasting the distinct nutty and tangy notes of Gouda. This luxurious concoction is then crowned with a golden, crispy breadcrumb topping, delivering an irresistible textural contrast in every spoonful. The best part? This gourmet delight comes together with remarkable ease, requiring only about 10 minutes of active preparation before the oven takes over to bake it to bubbling perfection.
There’s nothing quite like pulling this masterpiece from the oven, witnessing the bubbling, gooey cheese sauce and the beautifully golden, crisp topping. While this Gouda Mac and Cheese is simply sublime on its own, for an extra layer of flavor and texture, I’ve added savory, smoky chorizo. This addition is entirely optional, but if you love a hint of spice and depth, it’s a game-changer. Alternatively, you could enhance it with other delicious options like crispy pancetta, diced bacon, tender ham, shredded chicken, or even caramelized fried onions. The possibilities are endless, and any of these additions can be easily stirred right into the creamy Gouda sauce. The final touch, a generous sprinkle of breadcrumbs mixed with a bit of extra cheese, ensures that irresistibly crunchy crust that makes every bite a joy – much like the satisfying crust on my Spicy Sausage Pasta Bake.
Table of Contents
- Why You Will Love This Gouda Mac and Cheese
- The Art of Mac and Cheese: Finding Your Perfect Consistency
- Key Ingredients for Ultimate Gouda Mac and Cheese
- Substitutions and Variations: Customize Your Comfort
- Step-by-Step Guide: How to Make Delicious Gouda Mac and Cheese
- Expert Cooking Tips for Perfect Mac and Cheese
- Frequently Asked Questions About Gouda Mac and Cheese
- Other Comfort Food Recipes You Might Enjoy
- Made This Recipe and Loved It?
- Gouda Mac and Cheese Recipe Card
Why You Will Love This Gouda Mac and Cheese
This isn’t just another mac and cheese recipe; it’s an experience waiting to happen. Here’s why this particular Gouda Mac and Cheese will quickly become a cherished favorite in your kitchen:
- It is the ultimate comfort food, designed to nourish not just your body, but your soul. The moment you take that first bite, you’ll be enveloped in a warm, satisfying embrace, perfect for a cozy night in or a family gathering.
- It is bursting with incredible flavor and captivating texture. The star of the show, creamy and subtly tangy Gouda, creates a cheese sauce that is both luxurious and complex. This is beautifully complemented by the delightful crunch of the golden breadcrumb topping, offering a symphony of sensations in every mouthful.
- It’s surprisingly quick to prepare, ready in just around 40 minutes from start to finish. This makes it an ideal solution for a simple yet satisfying midweek supper. And if you’re short on time, you can even skip the baking step for an even quicker stovetop version, though we highly recommend the baked finish for that perfect crispy topping.
- This recipe is incredibly versatile and easily adaptable. Whether you’re looking to cater to dietary preferences or simply want to experiment with different tastes, you can effortlessly switch up the cheeses, incorporate a variety of proteins, or add extra vegetables to perfectly suit your palate.
- It’s a truly budget-friendly recipe that never compromises on flavor or indulgence. Using readily available ingredients, you can create a restaurant-quality dish without breaking the bank, proving that delicious food doesn’t have to be expensive.
- It’s the perfect way to utilize leftover cheese from a cheese board or any odd ends you might have in your fridge. Instead of letting those delicious remnants go to waste, transform them into a magnificent, cheesy pasta bake that everyone will adore.
- The addition of Gouda elevates the classic mac and cheese, offering a sophisticated twist that’s both familiar and exciting. Its unique flavor profile brings depth and character that sets this dish apart from traditional cheddar-based recipes.
The Art of Mac and Cheese: Finding Your Perfect Consistency
Macaroni and cheese is a dish deeply rooted in personal preference, a true culinary canvas where everyone holds a slightly different vision of perfection. Some aficionados crave an incredibly saucy, almost liquid consistency that generously coats every noodle, while others prefer a denser, more “stodgy” (in the most delightful sense) bake that holds its shape. My philosophy is that there’s no single “right” way to enjoy mac and cheese, and this recipe is designed to be highly adaptable to your specific tastes. I personally cherish mac and cheese in all its forms, from the lusciously loose to the wonderfully thick, and I want you to be able to create your ideal version with ease.
If your heart yearns for a truly saucy mac and cheese, where the cheese cascades off the pasta, feel free to increase the milk quantity to a full liter (1000ml). This will yield a thinner, more flowing sauce that beautifully clings to the macaroni. Furthermore, opting to simply brown the topping under a hot grill instead of baking the entire dish in the oven will help maintain that desired looser, saucier texture. Grilling provides the exquisite crispy top without allowing the pasta and sauce to absorb too much liquid and thicken during a longer bake. Conversely, if your preference leans towards a thicker, more substantial mac and cheese that’s wonderfully rich and dense, follow the baking instructions as written and reduce the milk to 600-650ml. This reduction will allow the sauce to thicken beautifully in the oven, creating a robust and hearty dish. The recipe as precisely detailed below strikes a perfect balance, sitting comfortably between these two extremes – it’s neither excessively thick nor too runny, achieving a harmonious, creamy consistency that most find just right for an ultimate Gouda Mac and Cheese experience. Feel free to adjust based on your personal comfort food craving!
Key Ingredients for Ultimate Gouda Mac and Cheese
For detailed measurements and the full printable recipe, please scroll down to the recipe card at the bottom of this post!
- Chorizo: While optional, I enthusiastically recommend adding chorizo to this recipe. Its rich, smoky, and slightly spicy flavor renders out beautifully, infusing the entire dish with an incredible depth that truly complements the tanginess of Gouda.
- Unsalted Butter: The foundation of our creamy sauce, butter provides richness and flavor. Using unsalted butter is crucial as it gives you complete control over the salt levels of your dish, ensuring it’s seasoned exactly to your liking.
- Garlic: A single crushed garlic clove adds a subtle, aromatic hint that elevates the overall flavor profile without overpowering the cheese. If you’re a garlic enthusiast, feel free to increase the amount for a bolder taste.
- Plain Flour (All-Purpose Flour): This essential ingredient forms the roux with the butter, acting as the thickening agent for our luxurious cheese sauce. It ensures a smooth, cohesive consistency that perfectly coats the macaroni.
- Full-Fat Milk: For the silkiest, most indulgent, and creamiest cheese sauce, full-fat milk is highly recommended. Its higher fat content contributes significantly to the sauce’s body and richness, yielding the best results.
- Gouda Cheese: The star ingredient! Gouda cheese is celebrated for its distinctive nutty, slightly sweet, and tangy flavor, along with its excellent melting properties. It creates an exceptionally rich and indulgent cheese sauce that truly sets this mac and cheese apart.
- Macaroni Pasta: The quintessential choice for mac and cheese, its small, curved shape is perfect for holding onto that luscious sauce. However, any other small, tubular, or shell-shaped pasta will work wonderfully too, so feel free to use what you have on hand.
- Breadcrumbs: The magic ingredient for that irresistible golden, crispy, and crunchy topping! When mixed with a little extra cheese, breadcrumbs toast up beautifully in the oven, adding a much-needed textural contrast that is simply too good to resist.
Substitutions and Variations: Customize Your Comfort
One of the many joys of this Gouda Mac and Cheese is its incredible flexibility. Consider this recipe a delicious canvas, ready for your personal touch. Here are some fantastic ways to adapt it to your preferences, dietary needs, or what you simply have on hand:
Protein Power-Ups (Beyond Chorizo):
- Chorizo Alternatives: While chorizo adds an amazing smoky punch, it’s completely optional. The mac and cheese is fantastic on its own! If you love that savory, salty kick but want to try something different, consider crispy pan-fried bacon, delicate pancetta, or even finely diced leftover ham. For a lean protein boost, stir in some cooked, shredded chicken.
- Vegetarian Savory Additions: To keep it vegetarian while adding a wonderful depth of flavor, I highly recommend fried onions. Simply sauté a chopped onion in a drizzle of oil in the same pan you would use for chorizo. Cook until softened and beautifully golden brown, then remove and set aside. Follow the rest of the recipe, stirring the caramelized onions back into the cheese sauce before baking.
- Smoky Flavor without Meat: If you’re omitting the meat but still crave that smoky essence, a generous pinch of smoked paprika or a spoonful of spicy ‘Nduja paste (if you don’t mind a little heat) stirred into the sauce can work wonders.
Cheese Adventures:
- Mix and Match Your Cheeses: Don’t limit yourself to just Gouda! This recipe is incredibly forgiving and delicious with a blend of cheeses. Excellent companions to Gouda include sharp Red Leicester, nutty Gruyère, salty Parmesan, or robust Pecorino Romano. Sometimes, I enjoy a half-and-half mix, such as half Gouda and half extra-sharp Cheddar, for a familiar yet elevated flavor. You could even explore the unique profile of Spanish Manchego.
- Leftover Cheese Hero: This mac and cheese is truly a savior for those odds and ends of cheese left over from a dinner party cheese board. It’s also a fantastic way to reinvent cheese post-holiday feasts, making it one of my go-to leftover Christmas dinner recipes.
- How Much Cheese? The recipe calls for 150g Gouda, which yields a beautifully cheesy dish. However, if you are a true cheese lover, feel free to increase the total amount of grated cheese up to 450g! A blend of 150g Gouda, 150g mature Cheddar, and 150g mozzarella makes for an incredibly rich and stringy mac and cheese.
Pasta Perfection:
- Beyond Macaroni: While macaroni is iconic, don’t hesitate to experiment with other pasta shapes. I have a particular fondness for shell-shaped pasta (like conchiglie or orecchiette) because their concave shape brilliantly traps and holds pockets of that creamy cheese sauce. Penne, rigatoni, or even tubetti also work exceptionally well.
- Shapes to Avoid: For optimal scooping and eating, it’s best to steer clear of long pasta shapes like spaghetti or fettuccine, as they can be challenging to manage amidst a thick, cheesy sauce.
Vegetable Boosts:
Think of this Gouda Mac and Cheese as a hearty base that welcomes a variety of vegetables. While I often prefer to serve a simple side salad for freshness, incorporating vegetables directly into the bake is a wonderful way to add nutrients and color:
- Stir through frozen peas or sweetcorn during the final mixing stage, as their heat will cook them through.
- Wilted spinach is another excellent addition. Sauté it briefly before stirring it into the cheese sauce.
- Halved cherry tomatoes add a burst of juicy freshness and a touch of acidity that beautifully cuts through the richness of the cheese.
- Sautéed leeks or mushrooms can also be cooked alongside the chorizo (or fried onions) to add an earthy depth.
- For a touch of green and slight bitterness, steamed broccoli florets or asparagus spears can be folded into the mix.
Step-by-Step Guide: How to Make Delicious Gouda Mac and Cheese
Creating this irresistible Gouda Mac and Cheese is a straightforward process, broken down into a few simple steps. Below is a visual guide, and you’ll find the complete detailed instructions in the recipe card at the end of this post.
Step One: Begin by preheating your oven to 200°C (180°C Fan/Gas Mark 6). If using, cook the diced chorizo in a pan over medium heat until it’s wonderfully crisp and has rendered out its flavorful oils. Transfer the crispy chorizo to a separate bowl and set aside.
Step Two: In the same pan (no need to clean it if you cooked chorizo, as the residual fat adds flavor!), add the unsalted butter and crushed garlic. Stir until the butter melts, then whisk in the plain flour to form a paste, or roux. Gradually add the full-fat milk, whisking continuously to create a beautifully smooth and lump-free white sauce.
Step Three: Once your white sauce is smooth and gently simmering, stir in about 100-120g of the grated Gouda cheese. Continue stirring until the cheese is completely melted and incorporated, creating a rich and velvety sauce. Return the crispy chorizo (if using) to the pan and stir it through the sauce, then season to taste with salt and freshly ground black pepper.
Step Four: While the sauce is simmering, cook the macaroni in a pot of salted boiling water until it’s al dente – meaning it’s still firm to the bite. Drain the pasta well, reserving a little of the starchy cooking water. Combine the drained macaroni with the creamy cheese sauce, stirring until every piece is generously coated. Taste and adjust the seasoning as needed. If the sauce seems too thick, add a small splash (50-100ml) of the reserved pasta water to loosen it slightly. Transfer this delightful mixture into an ovenproof baking dish.
Step Five: Evenly sprinkle the remaining grated Gouda cheese over the top of the macaroni mixture. Follow this with a generous layer of breadcrumbs. This final topping is key to achieving that glorious, golden, and crunchy crust that defines a truly great baked mac and cheese.
Step Six: Place the dish in your preheated oven and bake for approximately 20 minutes, or until the topping is beautifully golden brown and the cheese sauce is bubbling enticingly around the edges. Once baked, remove from the oven and allow it to stand for 2-5 minutes before serving. This brief resting period helps the sauce set slightly, preventing it from being too runny when scooped. Enjoy your magnificent homemade Gouda Mac and Cheese!
Expert Cooking Tips for Perfect Mac and Cheese
Achieving mac and cheese perfection is easy with a few simple techniques. Here are my top tips to ensure your Gouda Mac and Cheese is nothing short of spectacular:
- Al Dente Pasta is Key: Pay close attention to your macaroni as it boils. You want it to be “al dente,” which literally means “to the tooth” – slightly firm when bitten. Since the pasta will continue to cook and absorb sauce while baking in the oven, undercooking it slightly prevents it from becoming mushy. A minute or two less than the package instructions is usually perfect.
- Achieving a Silky Smooth Sauce: The secret to a lump-free, velvety cheese sauce lies in continuous stirring. As you gradually add the milk to your roux (the butter-flour paste), whisk vigorously to break up any lumps immediately. If a few stubborn lumps remain, don’t panic! A robust whisking session will usually smooth them out. Remember, patience and a good whisk are your best friends here.
- Grate Your Own Cheese: While pre-grated, store-bought cheese is convenient, it often contains anti-caking agents that can slightly alter the texture and melting quality of your sauce. For the smoothest, silkiest, and most luxurious cheese sauce, I highly recommend grating your own Gouda (or any other cheese) fresh from the block. It melts more evenly and integrates beautifully into the sauce.
- Seasoning as You Go: Don’t wait until the very end to season. Season your pasta water generously with salt. Taste your white sauce before adding cheese, and then taste the final cheese sauce mixture with the pasta before baking. Adjust salt and pepper as needed. This layering of seasoning builds flavor depth.
- Don’t Overcrowd the Baking Dish: Ensure your mac and cheese isn’t packed too tightly into the baking dish. Leaving a little room allows for even bubbling and browning, creating that desirable crispy crust. An appropriate size dish will allow the sauce to bubble up without overflowing.
- Let It Rest: Just like a good steak, mac and cheese benefits from a brief resting period after coming out of the oven. Letting it stand for 2-5 minutes allows the sauce to settle and thicken slightly, making for cleaner scoops and less runny portions.
Frequently Asked Questions About Gouda Mac and Cheese
While macaroni is the classic and most popular choice for mac and cheese, its small, curved shape is ideal for trapping the creamy sauce. However, this recipe is quite versatile, and you can successfully use almost any small, sturdy pasta shape you have in your pantry. I’ve personally had fantastic results with various types, including penne, rigatoni, and tubetti. My absolute personal favorite, beyond traditional macaroni, is shell-shaped pasta like conchiglie or orecchiette, as their unique shape creates little pockets that generously hold the luscious cheese sauce, making every bite extra flavorful.
Absolutely! Adding vegetables is a wonderful way to boost the nutritional content and add different textures and flavors to your Gouda Mac and Cheese. While I often prefer to serve fresh vegetables on the side (like a simple green salad) to maintain the dish’s rich integrity, you can easily stir in certain veggies directly. Frozen peas, sweetcorn, or sautéed spinach are excellent choices – simply add them during the final mixing stage with the pasta. Halved cherry tomatoes also work exceptionally well, adding a burst of freshness and acidity. For a savory depth, consider cooking some thinly sliced leeks or mushrooms along with the chorizo (or butter if making it vegetarian) before building your sauce.
Yes, this Gouda Mac and Cheese is a fantastic make-ahead meal, perfect for entertaining or meal prepping! You can assemble the entire dish right up to the point of adding the breadcrumbs and extra cheese topping. Once assembled, cover it tightly with cling film or foil and refrigerate for 1-2 days before you plan to serve it. When you’re ready to bake, remove the dish from the fridge and allow it to come to room temperature for about 30 minutes. Then, sprinkle with the breadcrumbs and remaining cheese, and bake in a preheated 190°C (170°C Fan/Gas Mark 5) oven for approximately 25-30 minutes, or until it’s bubbling hot all the way through and the top is golden. Note that if the dish is still very cold in the middle, it might require a few extra minutes of baking time.
This rich and satisfying Gouda Mac and Cheese pairs wonderfully with a variety of sides. For a refreshing contrast, I love serving it alongside a simple, lightly dressed green salad; the crisp greens and vinaigrette cut through the richness beautifully. However, if you’re aiming for full-on comfort food indulgence, you absolutely cannot go wrong with garlic bread! It’s perfect for soaking up every last bit of that delicious, smoky cheese sauce. I always keep a packet of store-bought garlic bread in my freezer for quick convenience. For an even more elevated experience, my Cheesy Wild Garlic Bread is truly unbeatable and takes this meal to an entirely new level of deliciousness.
Yes, this Gouda Mac and Cheese freezes beautifully, making it an excellent option for future meals! Prepare the dish as instructed, but stop before adding the breadcrumbs and the final sprinkle of cheese. Allow the macaroni and cheese mixture to cool completely, then transfer it to a freezer-safe ovenproof dish. Wrap it tightly with cling film and then foil to prevent freezer burn. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the frozen mac and cheese in the refrigerator overnight. Bring it to room temperature, add the breadcrumbs and extra cheese topping, then bake in a preheated 190°C (170°C Fan/Gas Mark 5) oven for about 20-25 minutes, or until piping hot and bubbly. Remember, it might take a bit longer if it’s still quite cold in the center.
To store: Any leftover Gouda Mac and Cheese can be safely stored in an airtight container in the refrigerator for up to 5 days. Ensure it cools down completely before sealing and refrigerating.
To reheat: For individual portions, the quickest and easiest way to reheat is in the microwave. Place a portion in a microwave-safe dish and blast on high for approximately 2-3 minutes (cooking times may vary depending on your microwave’s wattage) or until it is heated through and bubbling. For a crispier topping, you can also reheat larger portions in the oven at 170°C (150°C Fan/Gas Mark 3) for about 15-20 minutes, covered with foil to prevent drying out, then uncovered for the last few minutes to re-crisp the topping.
Other Comfort Food Recipes You Might Enjoy
If you’ve fallen in love with the rich, comforting flavors of this Gouda Mac and Cheese, you’ll surely enjoy exploring some of my other favorite hearty and satisfying dishes. From spicy pasta bakes to cheesy gnocchi, these recipes are designed to bring warmth and flavor to your table:
- For another robust and flavorful pasta dish, try my Spicy Sausage Pasta Bake, packed with smoky ‘Nduja and rich tomato goodness.
- If you’re craving something quick yet fiery, my Spicy ‘Nduja Pasta takes just minutes to prepare and delivers a fantastic spicy kick.
- For a classic, vibrant, and utterly delicious meal, you can’t go wrong with my simple yet perfect Pasta al Pesto.
- And for more cheesy indulgence, inspired by the French tartiflette, my Bacon Cheesy Gnocchi is an unbeatable option, offering soft gnocchi bathed in a creamy, savory cheese sauce with crispy bacon.
More Delicious Treats
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Drinks and Cocktails
Homemade Hot Chocolate Bombs
Christmas Recipes
The Best Shortbread Christmas Tree Cookies
Made This Recipe and Loved It?
I genuinely adore hearing about your cooking adventures and how my recipes turn out for you! If you’ve made this Gouda Mac and Cheese and found it as delightful as I do, I would absolutely love it if you could leave a review in the comments section below. Share your thoughts, any clever tweaks you made, or the stories behind why you decided to try this recipe. Your feedback truly makes my day and helps other home cooks discover new favorites. Also, if you snap a photo of your magnificent creation and share it on Instagram, please remember to tag me @desertislanddishes – seeing your culinary successes brings me so much joy!
Gouda Mac and Cheese
Imagine a tangy Gouda mac and cheese, then take it to the next level by adding smoky chorizo… This Gouda Mac and Cheese is going to become your new favorite comfort food, combining creamy pasta with a crispy, flavorful topping.
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Ingredients
- 180 g chorizo sausage, diced into cubes (optional)
- 50 g unsalted butter
- 1 garlic clove, crushed (optional)
- 50 g plain flour
- 750 ml full-fat milk, (see post for full info on consistency)
- 150 g Gouda, grated (or use extra mature Cheddar). *You can use up to 450g total grated cheese depending on how cheesy you like it (see Notes).
- Salt and freshly ground black pepper, to taste
- 300 g dried macaroni pasta
- 25 g breadcrumbs, optional
Instructions
- Preheat the oven to 190°C (170°C Fan/Gas Mark 5).
- Place a medium-sized non-stick frying pan over a medium heat. Add the chorizo (if using) and render down for a couple of minutes until crisp and golden. You don’t need to add any additional oil as chorizo releases its own fat.
- Remove the crispy chorizo from the pan and place it in a separate bowl. Set aside.
- If you are not using chorizo, preheat the oven and start from this step. In the same pan, add the unsalted butter and crushed garlic. Stir well until the butter is melted and fragrant. Add the plain flour and whisk continuously to form a smooth paste (roux). Gradually add the full-fat milk, whisking vigorously as you pour, to form a silky smooth sauce. You want the sauce to be slightly runnier than a regular white sauce, as it will thicken further during baking in the oven.
- Stir through approximately 120g of the grated Gouda cheese. Continue stirring until the cheese is fully melted and incorporated into the sauce. Return the crispy chorizo (if using) to the pan and stir it through the cheese sauce. Season the sauce generously with salt and freshly ground black pepper to taste. Remove the pan from the heat and set aside.
- Meanwhile, cook the macaroni pasta in a large pot of generously salted boiling water according to the packet instructions, or until it is al dente (still firm to the bite). Drain the pasta, making sure to reserve about 50-100ml of the starchy pasta cooking water. Stir the drained macaroni through the prepared cheese sauce until every piece is completely coated. Taste the mixture and adjust the seasoning as needed. If the sauce appears too thick, you can gradually add a little of the reserved pasta cooking water, but be cautious not to add too much; you may not need any at all. Tip the entire mixture into an ovenproof baking dish.
- Sprinkle the remaining grated cheese evenly over the top of the macaroni mixture. Follow this with a generous layer of breadcrumbs for that perfect crispy crust.
- Pop the dish into the preheated oven and bake for approximately 20 minutes, or until the topping is beautifully golden brown and the cheese sauce is bubbling enticingly around the edges. Remove from the oven and leave to stand for 2-5 minutes before serving. This brief resting period helps the sauce set slightly. Enjoy your comforting Gouda Mac and Cheese!
Notes
Scroll up to the “Step-by-Step Guide” section above for helpful images that illustrate how this Gouda Mac and Cheese comes together.
To store: Any leftovers can be kept in an airtight container in the fridge for up to 5 days.
To reheat: For individual portions, I find the quickest method is to blast them in the microwave on high for roughly 2 minutes (adjust timing based on your microwave’s power) until heated through and bubbling. For larger portions or to re-crisp the topping, reheat in the oven.
To freeze: Assemble the entire dish up until the point of adding the breadcrumbs and extra cheese on top. Wrap it tightly in cling film and then foil, and place it in the freezer. It will keep well for up to 2 months. When you’re ready to eat, defrost it in the refrigerator overnight, then bring it to room temperature. Top with breadcrumbs and the final cheese before baking in a 190°C (170°C Fan/Gas Mark 5) oven for about 20 minutes, or until hot all the way through (it may take longer if still very cold).
To make this ahead of time: You can assemble the whole dish, stopping just before adding the breadcrumbs and extra cheese on top. Cover tightly and pop it in the fridge until you’re ready to use it, up to 1-2 days before serving. Bring it to room temperature, add the breadcrumbs and cheese, then place in a 190°C (170°C Fan/Gas Mark 5) oven for 25 minutes until hot and bubbly (it may need more time if it’s still cold).
Cheese: The recipe calls for 150g of Gouda for a delicious cheesy flavor. However, if you prefer it extra cheesy, I have successfully used up to 450g of grated cheese in the past, and it’s truly indulgent! I recommend a blend of 150g grated cheddar, 150g grated Gouda, and 150g grated mozzarella for maximum flavor and stretch. Red Leicester and Parmesan are also excellent choices. This recipe is fantastic for using up those leftover odds and ends from a cheeseboard!
Make this one-pan and save on washing up: This recipe can easily be made in a single oven-safe frying pan. First, fry the chorizo until crispy, then remove and set aside. Make the white sauce in the same pan. Once you’ve completed the rest of the recipe steps (mixing in the boiled pasta, cheese, and chorizo), simply top the entire pan with the remaining cheese and breadcrumbs and transfer it directly to the oven. Bring it hot from the oven to the table and enjoy!
Oven or grill: I personally love a baked mac and cheese for its wonderfully thick, “stodgy” (in a good way!) consistency, which is why I always bake mine. However, many people prefer a looser mac and cheese with just a crispy top, which can be achieved by grilling. If this is your preference, simply preheat your grill to high and place the assembled mac and cheese underneath for about 5 minutes, or until the top is golden and bubbling. Serve immediately. Grilling results in a looser sauce because it doesn’t have the longer cooking time in the oven to thicken.
Make it vegetarian-friendly: To adapt this recipe for vegetarians, simply omit the chorizo. You can also use a plant-based chorizo alternative if you’d like to maintain a similar smoky flavor profile.
Nutrition
Carbohydrates: 80g,
Protein: 32g,
Fat: 34g,
Saturated Fat: 21g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Trans Fat: 0.4g,
Cholesterol: 125mg,
Sodium: 433mg,
Potassium: 534mg,
Fiber: 3g,
Sugar: 13g,
Vitamin A: 1064IU,
Vitamin C: 8mg,
Calcium: 543mg,
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.