Spicy Chorizo & Roasted Garlic Mac and Cheese Bake with Crispy Breadcrumb Topping

Elevate your comfort food game with this incredibly rich and flavorful Spicy Chorizo & Roasted Garlic Mac and Cheese Bake! This recipe takes a classic dish and infuses it with smoky, savory chorizo and the sweet, mellow depth of roasted garlic. Topped with a golden, crispy breadcrumb crust, it's a guaranteed crowd-pleaser that will have everyone asking for seconds.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6 servings

Ingredients

• 1 lb elbow macaroni (or cavatappi), cooked al dente
• 1 tbsp olive oil
• 8 oz raw chorizo sausage, casing removed and crumbled
• 1 whole head garlic, roasted and mashed
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warm
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/4 tsp black pepper
• 1 tsp salt, or to taste
• 8 oz sharp cheddar cheese, shredded
• 4 oz Monterey Jack cheese, shredded
• 1/2 cup grated Parmesan cheese
• For the topping:
• 1 tbsp melted butter
• 1 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. 1. **Roast the Garlic:** Preheat oven to 400°F (200°C). Slice off the top 1/4 inch of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until very soft. Squeeze out the pulp and mash. Reduce oven to 375°F (190°C) for the bake.
2. 2. **Cook Macaroni:** Cook macaroni according to package directions until al dente. Drain and set aside.
3. 3. **Brown Chorizo:** In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat and set aside.
4. 4. **Make Roux:** In the same skillet (or a large pot), melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes until a pale golden roux forms.
5. 5. **Add Milk & Seasonings:** Gradually whisk in the warm milk, ensuring no lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens slightly. Stir in Dijon mustard, smoked paprika, cayenne pepper (if using), black pepper, and salt.
6. 6. **Melt Cheese:** Remove from heat. Stir in the roasted mashed garlic, shredded cheddar, Monterey Jack, and half of the Parmesan cheese until completely melted and smooth.
7. 7. **Combine & Assemble:** Add the cooked macaroni and cooked chorizo to the cheese sauce. Stir well to combine. Pour the mixture into a 9x13 inch baking dish.
8. 8. **Prepare Topping & Bake:** In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter. Sprinkle evenly over the mac and cheese. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
9. 9. **Serve:** Garnish with fresh parsley before serving. Let it rest for a few minutes before digging in.

Chef's Note

For an even deeper flavor, roast the garlic a day ahead. You can also make a double batch of roasted garlic and freeze the extra pulp for future use in sauces or spreads!

Make-Ahead Tips

This mac and cheese can be assembled up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time, or until heated through and bubbly.

Substitutions

For a milder flavor, use Italian sausage instead of chorizo. Any pasta shape will work, but classic elbow macaroni holds the sauce beautifully. Feel free to experiment with different cheese blends like Gruyère or smoked gouda.