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Jalapeno and Chorizo Macaroni and Cheese

Jalapeno and Chorizo Macaroni and Cheese

Saucy Jalapeno and Chorizo Macaroni and Cheese is the perfect celebration.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine macaroni and cheese
Servings 6 people


  • 8 oz elbow macaroni
  • ½ lb Spanish-style chorizo sausage finely diced
  • 2 Tbs unsalted butter
  • 2 Tbs all-purpose flour
  • 2 cup milk
  • 2 cup shredded pepperjack cheese
  • oz cream cheese
  • 1 tsp kosher salt
  • 1 tsp Dijon mustard
  • pinch fresh cracked pepper
  • ¼ cup finely diced pickled jalapeno
  • ¼ cup panko breadcrumbs
  • 2 tsp extra virgin olive oil
  • garnish: fresh sliced jalapeno


  • Heat oven to 350F. Bring a large pot of water to a boil.
  • Heat a large saute pan over high heat. Add the chorizo and cook, stirring often, until sausage is browned. Drain fat and set aside.
  • In a medium saucepan, heat the butter with the flour over medium heat, whisking until bubbly. Cook 2 minutes to cook the flour and make a roux. Slowly whisk in the the milk. Heat, stirring constantly, a minute or two until quite warm. Reduce heat to medium low and add both cheeses, salt, Dijon, and pepper. Whisk until smooth. Stir in the jalapeno and chorizo and set aside
  • Cook the macaroni to al dente according to package directions in salted water. Drain and add to the cheese sauce. Transfer to a 2-qt baking dish.
  • In a small bowl, combine the olive oil and panko breadcrumbs. Sprinkle over the macaroni. Bake at 350F for 15-20 minutes until bubbly. Garnish with sliced jalapenos. Yield: 6-8 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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