Ingredients:

  • 1 pound (450g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 8 ounces (225g) fontina cheese, shredded
  • 4 ounces (115g) cream cheese, softened
  • 8 ounces (225g) Spanish chorizo, casings removed and diced
  • 1/4 cup (30g) grated parmesan cheese
  • 1 cup (100g) panko breadcrumbs
  • 3 tablespoons (40g) unsalted butter, melted
  • 1/4 teaspoon garlic powder

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain and set aside.
  2. While the pasta is cooking, sauté the diced chorizo in a skillet until browned and crispy. Drain off any excess grease and set aside.
  3. Melt butter in the large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, then reduce heat and cook until thickened, about 5-7 minutes.
  4. Remove from heat. Stir in salt, pepper, and nutmeg. Add cheddar cheese, fontina cheese, and cream cheese. Stir until all cheese is melted and the sauce is smooth.
  5. Add cooked macaroni and browned chorizo to the cheese sauce. Stir to combine well. Pour the mixture into the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and garlic powder. Sprinkle evenly over the mac and cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.