Chorizo Mac and Cheese

Chorizo Mac and Cheese

Chorizo mac and cheese is one of those recipes we come back to again and again, especially when we want something that feels properly indulgent but happens to be completely plant-based. The smoky, paprika-laced chorizo crumbles through the creamy sauce and every mouthful just hits differently. You get that deep, savoury warmth from the chorizo, the richness of the cheese sauce, and then those toasted breadcrumbs on top giving you a little crunch in every bite. Honestly, this is the kind of bowl you make when you want to genuinely impress someone, or just treat yourself on a weeknight. Make it tonight, you won't regret it.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large pot for pasta
  • Large frying pan (oven-safe)
  • Small frying pan

Ingredients

  • 1 tbsp olive oil
  • 2 tsp garlic purée
  • 1 tsp smoked paprika
  • 20g plant-based butter
  • 500g macaroni pasta
  • 220 Heura X Bosh! Chorizo Burgers
  • 2 banana shallots
  • 40g plain flour
  • 200g plant-based cheese
  • 10g nutritional yeast
  • 500 oat milk
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 50g bread

Method

1

Prepare the chorizo

  • Peel and finely slice shallots
  • Warm the olive oil in the pan over a medium heat
  • Add the shallots to the pan and stir for 1 minute
  • Add the garlic and stir for a further minute
  • Crumble the chorizo burgers into the pan and fry for 5-6 minutes
  • Sprinkle the smoked paprika over the chorizo, stir for 1 minute, transfer to a plate and set to one side (don't clean out the pan)
2

Prepare the breadcrumbs

  • Warm the olive oil in small frying pan, add the breadcrumbs, salt, pepper and smoked paprika and fry until golden and crispy (approximately 4-5 minutes)
  • Set to one side
3

Cook the pasta

  • Pour the pasta into a large pot of salted boiling water and cook over high heat for 8-9 minutes
4

Make the cheese sauce

  • Add the butter to the pan and melt over medium heat
  • Sprinkle the flour into the pan and stir to make a roux
  • Pour the oat milk into the pan, stir to combine until gently simmering
  • Add the vegan cheese and nutritional yeast to the pan and stir until melted
5

Finish the dish and serve

  • Add pasta to the sauce and stir to combine
  • Add the chorizo to the pan and fold into the saucy pasta
  • Sprinkle over the breadcrumbs, put the pan in the oven and roast for 3-4 minutes
  • Take the pan out of the oven, spoon the mac and cheese into bowls and serve immediately with a little side salad

Tips & Variations

  • Don't skip the breadcrumbs: We know it's tempting to skip this step when you're hungry, but trust us, the crunchy topping is half the magic here. Get them properly golden in the pan before adding them on top.
  • Spice it up: If you like a bit of heat, add a pinch of cayenne or some chilli flakes when you're frying off the chorizo. It works really well with all that smoky paprika.
  • Make it gluten-free: Swap the pasta for your favourite gluten-free shape and use gluten-free breadcrumbs. The rest of the recipe works exactly the same and it's just as good.

Why This Works

The trick here is not cleaning out the pan after the chorizo. All those smoky, paprika-y oils left behind go straight into your cheese sauce and that's where so much of the flavour comes from. We also find that getting the breadcrumbs properly golden before they go on top makes a massive difference, that contrast between the crispy topping and the silky sauce underneath is what takes this from good to genuinely great.