There’s comfort food, and then there’s homemade mac and cheese with smoky Spanish chorizo, a rich mature Cheddar sauce and a crispy Parmesan topping.

This chorizo mac and cheese recipe takes the classic dish up a notch with smoked paprika, a little Marmite and a dash of Lee & Perrins Worcestershire sauce. The Marmite adds savoury depth, while the Worcestershire sauce cuts through the richness of the cheese. Add the spicy, paprika-infused oil from the chorizo and you have a seriously satisfying dinner.

It’s easy enough for a midweek tea but feels like something a little more special.

Ingredients

Serves 2 generously | Preparation: 10 minutes | Cooking: 25 minutes

• 200g macaroni
• 125g cooking chorizo, diced
• 25g butter
• 25g plain flour
• 300ml milk
• 100g mature Cheddar, grated
• 40g Gruyère or Red Leicester, grated (you can use extra cheddar if preferred)
• 1 tsp English mustard powder
• ½ tsp smoked paprika
• ½ tsp Marmite
• 1 tsp Lee & Perrins Worcestershire sauce
• Black pepper, to taste
• 2 tbsp grated Parmesan
• 2 tbsp breadcrumbs (optional)

Method

1. Cook the chorizo

Heat a frying pan over medium heat and add the diced chorizo. Fry for 4–5 minutes until golden and releasing its red, paprika-rich oil. Remove the chorizo with a slotted spoon, leaving the oil in the pan.

2. Make the cheese sauce

Add the butter to the pan. Once melted, stir in the flour, mustard powder and paprika, and cook for a minute, stirring continuously. Gradually whisk in the milk until you have a smooth sauce. Simmer gently for a few minutes until thickened.

3. Add the flavour

Reduce the heat and stir in the mature Cheese, Marmite and Worcestershire sauce. Season with black pepper and taste before adding any salt, as the chorizo, cheese and Marmite are already salty.

4. Cook the macaroni

Boil the macaroni in salted water until just shy of al dente, following the packet instructions. Drain well, then stir the pasta into the cheese sauce along with most of the cooked chorizo.

5. Add the crispy topping

Transfer everything to an ovenproof dish. Scatter over the remaining chorizo, grated Parmesan and breadcrumbs, if using.

Bake in a preheated oven at 200°C fan / 220°C conventional for 10–15 minutes, until bubbling around the edges with a golden, crispy top.

Leave to stand for a couple of minutes before serving.

Tips for the best chorizo mac and cheese

• Don’t skip the Marmite. Half a teaspoon adds a subtle savoury depth without making the dish taste overtly of Marmite.
• Use mature Cheddar. A stronger cheese gives the sauce much more flavour.
• Keep the sauce creamy. Don’t make it too thick in the pan, as it will continue to cook in the oven.
• Make the topping crunchy. Panko breadcrumbs mixed with Parmesan give you a lovely contrast to the creamy pasta.
• Adjust the heat. Add a pinch of cayenne pepper if you prefer a little more spice.

What to serve with chorizo mac and cheese

This is a hearty dish in its own right, but a crisp green salad or some garlic bread makes a good accompaniment. For a drink, try a Spanish red wine with enough freshness to balance the richness.