Smoked Chorizo Mac-N-Cheese

Smoked Chorizo Mac-N-Cheese

Get ready to take your mac and cheese game to the next level with this Smoky Chorizo Mac and Cheese! This off-the-wall recipe combines smoky chorizo, creamy cheese sauce, and a hint of spice for a flood of flavors like no other.

You Will Need

  • 20 oz large elbow macaroni
  • 1.5 lb chorizo
  • 2 jalapenos
  • ½ yellow onion, diced
  • ¼ cup (½ stick) Kerrygold butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk or half-and-half
  • ½ can of beer of your choice (optional)
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ block of cream cheese
  • 2 cups sharp Cheddar Cheese, grated
  • 8 oz Mexican cheese
  • 1 cup of Oaxaca, grated
  • Kosmo's Q SPG rub 
  • Kosmo's Q Dirty Bird HOT rub

The Prep

Before diving into the delightful process of making this smoky chorizo mac and cheese, there are a few important steps to get everything ready. Preheat your smoker to about 300ºF (149°C). Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Meanwhile, slice the onions and jalapenos, and grate the cheeses. 

Add the macaroni to the boiling water and cook it for about 7 minutes until it reaches an al dente consistency. Reserve 1 cup of pasta water, then drain the macaroni and rinse it with cold water to stop the cooking process.

The Cook

Next, it's time to create the flavorful base of the cheese sauce. Melt the Kerrygold butter in a sauté pan and add the flour, SPG rub, and Dirty Bird HOT rub. Stir everything together and let it cook for about a minute to combine the flavors.

Gradually whisk in the milk or half-and-half, a bit at a time, ensuring the mixture remains smooth after each addition. Keep the heat on medium and add the dijon mustard and Worcestershire sauce, giving the sauce a tangy kick. Finally, reduce the heat to low and slowly fold in the cream cheese, sharp Cheddar cheese, and Mexican cheese until they are melted and incorporated into the sauce.

While the cheese sauce is simmering and developing its irresistible flavors, it's time to cook the chorizo. Brown the chorizo in a separate pan. Once cooked, set it aside.

Now, return the drained macaroni to the pot and add about half of the cheese sauce, gently stirring until every inch of the macaroni is enveloped in the creamy goodness. Take those softened and translucent onions and spread them over the mac and cheese, adding a touch of sweetness and texture. Top it off with slices of jalapenos for that extra kick of heat and a burst of vibrant color.

The Payoff

Only one thing left to do: Place the prepared mac and cheese with its flavorful toppings into the smoker, allowing the smoky flavors to infuse every nook and cranny of this delectable dish. Let it smoke for about 30-35 minutes, or until the cheese is fully melted, creating a golden crust of pure deliciousness.

Once the mac and cheese is perfectly smoked, carefully remove the pan from the smoker and let it cool for a few minutes, allowing the flavors to settle and the dish to reach the perfect temperature. Serve and enjoy.

Catch you on the next recipe!


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