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Spicy Macaroni and Cheese with Chorizo Sausage Recipe

Spicy Macaroni and Cheese with Chorizo Sausage

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Average Rating:

Total Reviews: 40

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  • on December 23, 2009

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    Fantastic recipe. I hadn't made mac & cheese in a long time so I was kinda concerned. My adult kids were coming to dinner. They loved it. It's spiced up a bit but not too much. Worcestershire in mac & cheese didn't sound good but it adds subtle layer of 'hhmmmm what's that' in the background. Because my grand kids were coming I reduced the amount of hot sauce in half. I also coated my pasta with mozzarella; substituted vegetarian Italian sausage.
    It was sooo good my son kept saying I had it catered in and that I hadn't really prepared the mac & cheese: By the same token his 8 yr old son didn't like it but my 11 year old granddaughter enjoyed it. So, I think it's best for those with an appreciation for foods with layered, complex flavors that are kinda spicy.

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  • on December 13, 2009

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    I HAVE TO SAY THAT I DIDN'T DO THE RECIPE EXACT BEC. I DIDN'T WRITE IT OR LOOKED IT UP BUT WHAT I REMEMBERED. I BOUGHT AND MADE MY OWN VERSION. IT WAS THE SAME BUT WITH OUT HOT SAUCE WIC.SAUCE. AND ONLY VELVETA CHEESE AND PARMAGARN SHREDDED CHEESE. EVERYTHING ELSE I PUT AND IT WAS GREAT! ALL MY KIDS LOVED IT AND MY HUSBAND ASWELL. I GIVE IT 5 THUMBS UP!

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  • on December 03, 2009

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    Dear Food Network Recipe Editor (if you exist

    Please recognize that most of us can't spare the time, no matter how much we respect and enjoy your programming, to watch the Food Network 24 by 7. As a consequence I missed the episode in which this dish was prepared. Had I viewed the program, I'm certain that I would have learned whether Mexican or Spanish chorizo is needed (if you don't know that the difference is as huge as that of freshly ground sausage and salami, please take the time to educate yourself. And after that, try taking a look at a chart of common units using in measuring ingredients. "Package" is not one of them.

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  • on November 23, 2009

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    I have never had such a complex flavor in a simple dish like mac and chees, this is top shelf!

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  • on November 11, 2009

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    I assumed this recipe would be tasty, but I can't say anything good about it. I do not like the taste or consistency. I made this for thanksgiving, and was so dissapointed we tossed it all out. I really did not like the taste of chorizo in this I think that was the main problem.

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  • on August 25, 2009

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    The Neely's recipes are usually great. This one was spicy but no flavor. I agree, the amount and type of Chorizo NEEDS to be specified. The tomatoes were great and fresh picked from my garden and the thickness was wonderful but it simply lacks something.

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  • on May 21, 2009

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    I know I'm stand alone here but I thought this was an awful dish. It was way too heavy and I'm not sure where the wierd flavor was coming from. It could have been the tomatoes, the Worchestchire or the fact that the recipe should say DRY chorizo. I didn't see the video until I looked it up after I cooked it and now see that they used a dry, hard version of chorizo - huge difference. But still - the rest of the flavors just weren't good. Maybe as a kitchen novice, I did something wrong. But I don't think so. Just beware that this is an extremely rich and intenesely flavored dish. So chances are you will either love it or hate it. I just wish I could get my money back that it cost to make the dish - not cheap!

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  • on April 26, 2009

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    I made this for christmas dinner and everyone loved it!!! even my mom who doesnt like mac n cheese... it was full of flavor and couldnt get enough of it!!! the only thing i wouldnt do again is the tomatoes they were a bit pricey but overall the neelys always deliver... a must do

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  • on February 14, 2009

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    My whole family loved this one. I used skim milk with great results. My daughter and I made it together. If I made it on my own, I would do the following ahead: Cook the pasta, fry the chorizo, and roast the tomatoes. I also might substitute a different vegetable such as mushrooms or steamed broccoli for the roasted tomatoes as my family did not care for the taste of the tomatoes when they popped in their mouths.

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  • on January 26, 2009

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    This is such a yummy dish. This is the second time that I've made it and my husband has raved both times. The following are the changes that I made in an effort to make it a little lighter, but it's definitely not a light meal by any stretch of the imagination. Instead of 1 lb penne, I used 3/4 lb of whole wheat penne, this was the perfect amount for those that need it a little saucier. Instead of chorizo, I used 1 pkg of precooked spicy turkey sausage with jalapenos, which I diced and sauteed as directed in the recipe. To ensure that it came out spicy enough, I added about 3 diced, smoked jalapenos that a friend had made for us. I think that you could add any other type of hot pepper with the same effect. I cut the butter to 4 T (because that is how much I had in the fridge but I think that you could cut it even further (2 to 3 T. I will try this next time and let you know how it goes. I used 2% milk, but 1% would probably work fine. I wouldn't try skim. Instead of the dry mustard, which I didn't have, I just squirted in a little brown mustard. I didn't have a replacement for the pepper jack cheese, but substituted the sharp white cheddar with the 2% milk variety of preshredded stuff. I used way less onions, probably 1/4 to 1/3 of the can instead of the whole can for a nice little crunch on top. I also separated this into two casserole dishes and froze one for later without the onions and cheese topping. If you do that, reduce the cooking time to 20-25 min.

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