This crowd pleasing macaroni and cheese recipe really is The Best Mac and Cheese Recipe EVER. And I would know! Because 1. I love macaroni and cheese and 2. I have been perfecting this recipe for years. With ingredients like bacon, and chorizo. This mac and cheese is the ultimate comfort food.

If you have ever been to one of our Super Bowl parties or come over on a Sunday night, there is a good chance you’ve eaten this dish and so you already know. If you haven’t, well them prepare to be amazed.

The first thing I should say about this macaroni and cheese recipe is that it’s not for the calorie counters. Weight Watchers would not approve and if you’re looking for a skinny healthy version this is not it. With ingredients like bacon and chorizo your diet can start tomorrow. Sorry not sorry.

BUT, if you’re looking for a home cooked, southern comfort, Sunday dinner kinda mac and cheese, the kind that warms your soul, and hugs your heart, then this is it. This mac and cheese is so cheesy and so good you’ll be making it on the regular. The secret? BACON and smoked CHORIZO. Oh man I am getting excited just thinking about it!

Chorizo for the win!

Bacon already goes with mac and cheese like peanut butter goes with jelly but the smoked chorizo sausage just gives it a bit of a kick and some extra flavor. It’s literally SO GOOD. The creaminess of the cheese just pulls it all together and I’m pretty sure this is going to become a new staple dish in your home. This macaroni and cheese is company worthy meaning you could definitely serve it up at the next church potluck and quickly become the new fan favorite.

Chorizo is a pork sausage used in Spanish and Mexican cuisine (no wonder I love it so much ) and you can usually find it in two forms, raw, like how you would get sausage from the butcher, or dry and smoked, usually in the deli. Which is my preferred method for this recipe.

Chorizo can be a little spicy depending on the brand which I personally don’t mind but you might want to keep that in mind when purchasing it.

I love to serve this up with a side of cornbread and a salad to lighten the load but you can certainly eat it with whatever you like. If I’m making it for Super Bowl I will usually serve it with wings. I will say though, that this is a hearty dish and so it should really be the star of the show a.k.a the main dish.

Tips for THE BEST MACARONI AND CHEESE

• Once you’ve cooked your bacon and chorizo let it rest for a while on some paper towel. You don’t want any of the grease getting into this dish!
• DO NOT USE pre shredded cheese!! Pre shredded cheese is coated so it won’t melt properly and trust me, it will make a big difference!
• DO USE old sharp cheddar cheese. I use the Cracker Barrel brand and I love it. You can probably use any white cheddar but I can’t guarantee it will be as good!
• Don’t skip the cream. You might thinking you can cut a few calories by replacing it with milk. You can. But you shouldn’t. Remember what I said earlier?

I LOVE making mac and cheese in my cast iron pan. Not only does it just look WAY more appetizing, but you can pretty much make the entire recipe in one pan. Less dishes to wash is a win win for everyone.

For the pasta I use Catelli Classic Tortiglioni pasta in this macaroni and cheese recipe. I just love their pasta in general but especially the Tortiglioni. The pasta has deep grooves which wraps up the cheese in every delicious bite and it’s the perfect pasta for mac and cheese. If you can’t find it you can also try these though.

• rotini
• shells
• fusilli

Any pasta with a twist will work well. Remember not to overcook your pasta because it will continue cooking in the oven.

Making a roux/cheese sauce

I LOVE making a roux. It always amazes me how something so simple can taste so good. Like seriously!

The fate of your  macaroni and cheese recipe really depends on your roux. So you really want to get it right. Just take it slow and add things gradually. When you start to make your roux, which is just equal parts butter and flour, it’s important to let the flour cook (about 2 minutes) before adding in your liquids. Make sure to be whisking the entire time to minimize clumps. Also you will want to make sure you use COLD MILK otherwise you will have clumps. When adding in your cheese, slow and steady wins the race. Add about a cup at a time whisking as you go. I actually find it therapeutic watching the cheese melt but maybe I’m weird.

TIP: Did you know you can easily freeze your roux (flour/butter) in ice cube trays and quickly thicken soups, stews and gravies!

Love Pasta? Try this Ultimate Chicken Bacon Caesar Sauce served over angel hair pasta!

You’ll love these

• Smoky Meatballs
• Mexican Lasagna 
• Tex-Mex Stuffed Peppers 

Make The Best Macaroni and Cheese Recipe EVER!

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The Best Macaroni and Cheese Recipe Ever.

This really is the best macaroni and cheese recipe ever. Bacon, smoked chorizo sausage and lots and lots of cheese make this the ultimate comfort food!

Course Main Course, Side Dish

Cuisine American

Keyword comfort food, dinner, mac and cheese, sunday dinner, week nights

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8 people

Author thegoodwivesblog.com

Ingredients

• 500 grams Tortiglioni Pasta
• 1 tbsp olive oil extra virgin
• 6 slices bacon cooked
• ½ cup chopped dry chorizo sausage pan fried for 1 minute
• ½ cup butter salted
• ½ cup flour all purpose or bread flour
• 5 cups milk
• 1 cup heavy whipping cream
• 5 cups old white cheddar cheese grated
• 1 cup parmesan cheese grated
• ½ tsp salt (more to taste)
• ½ tsp pepper (more to taste)

Topping

• 2 tbsp butter salted
• ¾ cup panko bread crumbs
• salt/pepper to taste

Instructions

• Preheat your oven to 350° F and lightly grease a 4 qt casserole dish (you can use a cast iron pan as well!)
• Grate all your cheese and set it aside.
• Next bring a large pot of water (about 6 quarts), olive oil and salt to a boil. Cook your pasta a la dente (about 7-9 minutes) drain and place in casserole dish.
• Cook the bacon and set aside on a paper towel to absorb the excess grease. Then chop and add to casserole dish. Drain grease reservering 1 tablespoon for frying chorizo.
• Chop your dry chorizo sausage and pan fry in the bacon grease for about 1-2 minutes. Don't over cook. Remove and set on paper towel to absorb the grease then add to casserole dish.
• In a large pot melt butter over medium heat
• add flour and whisk continually while cooking for about 2 minutes
• Slowly whisk in the milk and heavy cream. Continue whisking until you start to see the sauce bubbling.
• Add in your salt and pepper.
• Slowly add in your cheese one cup at a time while whisking until smooth. Cook for a few more minutes stirring constantly.
• Pour cheese sauce over pasta, bacon and chorizo, and mix well so that all your pasta is coated.

For The Topping

• In medium sauce pan over medium heat melt butter, salt and pepper.
• Add in your panko bread crumbs stirring to combine.
• Cook for about 2 minutes or until slightly toasted. Stirring gently the entire time.
• Sprinkle over the top of the casserole

BAKE

• Bake at 350° F uncovered for 25 minutes or until casserole is nice and bubby.

As always,

ENJOY!

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