Broccoli and Chorizo Mac and Cheese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
536 kcal
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Course
Dinner
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Cuisine
North American
Broccoli and Chorizo Mac and Cheese Recipe
Description
This recipe cooks elbow macaroni in salted boiling water, adding chopped broccoli florets shortly before the pasta finishes to soften them slightly without losing their texture. Meanwhile, chorizo sausage, minced onion, and garlic are cooked together until the sausage is fully done and onions soften.
A roux is made by stirring flour into the chorizo mixture, then milk is slowly added to form a cheese sauce, which melts in grated cheese and incorporates Dijon mustard, salt, and black pepper. Once the sauce is smooth and creamy, the drained macaroni and broccoli are combined into the pot and stirred to coat evenly.
The resulting dish balances the spicy and fatty notes of chorizo with a rich, cheesy sauce and the bright, tender broccoli. The choice of cheese and sausage allows customization of flavor intensity, and the method ensures creamy macaroni with a pleasant bite from the vegetables.
Chorizo sausages can be mild or spicy depending on preference, and a mix of cheeses like cheddar, gruyere, and fontina offers complexity. The recipe can be adapted for gluten-free ingredients as needed.
Ingredients
- 3 cups elbow macaroni gluten-free macaroni, if needed
- 1 large broccoli chopped into small florets, head of
- 2 chorizo sausage casings removed (see notes, fresh
- ½ medium onion minced
- 3 cloves garlic finely minced
- 4 tablespoons all-purpose flour gluten-free flour, if needed
- 3 cups milk
- 4 cups cheese see notes, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt more to taste, sea salt
- 1 teaspoon black pepper more to taste, sea salt
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions (usually 8-10 minutes) Add the broccoli to the pot two minutes BEFORE the pasta is finished cooking. Drain the pasta and broccoli through a colander.
- While the water is warming, Cook the chorizo, onion, and garlic in a large pan over medium-high heat until the chorizo is fully cooked and the onion is soft, about 5-6 minutes.
- Stir the flour into the pot with the chorizo. Slowly pour in the milk and mix well. Add the cheese and mix until it melts. Stir in the dijon mustard, salt, and pepper.
- Add the cooked macaroni and broccoli to the pot and mix well.
Notes
- Choose mild chorizo if you prefer less spice for family-friendly meals.
- Removing chorizo from casings creates a ground meat texture versus sliced sausage pieces.
- A mix of cheddar, gruyere, and fontina cheeses enhances flavor depth.
- Gluten-free flour and macaroni can be substituted if dietary needs require it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 536kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 1062mg | 44% |
| Potassium | 575mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1346IU | 27% |
| Vitamin C | 73mg | 81% |
| Calcium | 576mg | 58% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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