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Mexican Chorizo Mac and Cheese


6 as a side

Mexican Chorizo made with meat or mushrooms crumbled on top of very cheesy Mac and Cheese for a Mexican- American twist. Inspired by Estaban Castillo from his book Chicano Eats


Mix the meat with the Mexican Chorizo Seasoning Paste in a bowl, you can leave this over night to marinate or use straight away, mushrooms can be used straight away. To cook, heat a fry pan with oil, over medium heat. If you are using mushrooms double the amount of oil or more. Add the marinated meat or mushroom and fry until crumbly and delicious. Remove from the heat and serve. 

Bring a large pan of heavily salted water to the boil and add the pasta, cook as per instructions. I prefer to shorten cooking time by 2 minutes, but this is up to you. When cooked drain and run under cold water to stop the cooking process, return to the pot with a dash of olive oil stirred in, reserve.

To make the sauce, heat a saucepan over medium heat melt the butter, add the garlic and stir, fry for a minute until fragrant. Add the flour and stir to absorb the butter and to fry for a little buit, until just golden. Then slowly add the stock, by dribbling it in and stirring constantly, this will help to prevent lumps. Next slowly add the 200ml of milk, whisking all the time, then the cream. Whisk in the onion powder and the smoked paprika and cook until it is thickened and the flour has cooked out. Add all the cheeses and stir to combine. If the sauce looks too thick (this can happen if you use pre grated cheese as corn starch is used to prevent it clumping) add more milk or water. Once you are happy with the consistency, add the drained pasta and stir to combine, taste, reason if necessary, then allow to heat gently until hot throughout. Pour into a warmed serving dish. Top with re heated chorizo and sprinkle with spring onion, Serve at once.