Smoked Paprika & Chorizo Mac and Cheese

This isn't just any mac and cheese; it's a flavour explosion! We've taken the classic comfort dish and elevated it with the smoky depth of paprika and the spicy, savoury kick of chorizo. Baked to golden perfection with a crispy breadcrumb topping, this dish is a fantastic centrepiece for a cosy night in and an even better companion for a well-chosen brew.

Ingredients

400g elbow macaroni
200g cooking chorizo, skin removed and diced
60g unsalted butter, plus extra for greasing
60g plain flour
750ml full-fat milk, warmed
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for extra heat)
300g strong cheddar cheese, grated
50g Parmesan cheese, grated (plus extra for topping)
100g panko breadcrumbs
2 tbsp fresh parsley, chopped (for garnish)
Salt and freshly ground black pepper to taste

Instructions

Cook the Macaroni: Preheat your oven to 190°C (170°C fan/Gas Mark 5). Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain well and set aside.
Cook the Chorizo: While the pasta cooks, heat a large, oven-safe frying pan or a heavy-bottomed pot over medium heat. Add the diced chorizo and cook for 5-7 minutes, stirring occasionally, until it's crispy and has released its oils. Remove the chorizo with a slotted spoon and set aside on a plate lined with paper towel, leaving about 1-2 tablespoons of the rendered chorizo oil in the pan.
Make the Roux: Add the 60g unsalted butter to the pan with the chorizo oil. Once melted, sprinkle in the plain flour. Whisk continuously for 1-2 minutes to create a smooth paste (a roux).
Build the Cheese Sauce: Gradually pour in the warmed milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens, about 5-7 minutes. Once thickened, reduce the heat to low and stir in the smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Season with salt and black pepper.
Add the Cheese: Remove the pan from the heat. Stir in the grated cheddar cheese and 50g of Parmesan cheese until completely melted and smooth. Taste and adjust seasoning if necessary.
Combine and Bake: Add the cooked macaroni and the crispy chorizo back into the cheese sauce. Stir gently until everything is well combined. If your pan is oven-safe, you can bake it directly in the pan. Otherwise, transfer the mixture to a buttered 2-litre baking dish.
Prepare the Topping: In a small bowl, combine the panko breadcrumbs with a tablespoon of the remaining chorizo oil (if any) or a drizzle of olive oil, and a sprinkle of extra grated Parmesan cheese. Mix well.
Bake: Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
Serve: Let the mac and cheese rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Serving Suggestions

This rich mac and cheese is a meal in itself! However, it pairs wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness. A side of steamed broccoli or garlic green beans would also be a great addition.

Pairing Tips

The smoky, spicy, and cheesy notes of this dish make it an excellent candidate for a variety of alcoholic pairings:

Craft Beer: A hoppy IPA will provide a refreshing bitterness that cuts through the richness of the cheese and chorizo, while a malty Amber Ale will complement the smoky paprika. For a bolder pairing, consider a Stout or Porter, whose roasted notes can stand up to and even enhance the chorizo's depth.
Wine: A medium-bodied red wine like a Spanish Tempranillo or a fruit-forward Merlot would work well, echoing the chorizo's origins and complementing its spice.
Cider: A dry, traditional cider can offer a crisp, apple-y contrast that cleanses the palate between bites.