Okay, are we done with our diets yet? Because, Goldfish-Topped Chorizo Mac & Cheese is calling our name, and I’m thinking we should all just respond with a big ol’ bowl of it.
Sorry to be breaking with the January theme of “healthy recipes,” but I cannot help myself. Mac & cheese is my LYYYFE. It all started when I was about five years old and Kraft Macaroni and Cheese entered my mom’s quick lunch rotation. It started innocently. Then I moved to the harder stuff as a teen, I’m talking Velveeta Shells & Cheese. And now, my obsession is full-blown Goldfish-Topped Chorizo Mac & Cheese.
You all know my obsession with food obviously — I started a food blog. And by now, you should know that I have a bit of a fixation on chocolate chip cookies. However, I have yet to show you my undying love for mac & cheese. It’s real, complicated, and messy. The best kind of love is. When I get to sit down to a bowl of mac & cheese in any form, it’s euphoric.
I have so many mac & cheese recipes I’ve yet to share, and they are all great. I’m starting with this one, because it’s all that is decadent and dreamy. I can’t say that I’m a huge fan of baking my mac & cheese, because I want it to be creamy and saucy, and baking it just tends to dry it out.
But if you so desire, you can bake it for a few minutes, I’ll forgive you. Just don’t forget to top it with Goldfish because it just makes it all the more delicious and whimsical. The goldfish are courtesy of Daniel because he has never let go of the kid in him. Every time I make mac & cheese, he requires a topping of goldfish. He’s cool like that, always with gummy bears in his bedside table. (He thinks I don’t know they’re there).
Try out this recipe and fall in love with mac & cheese as I have over, and over, and over again in this life.
Goldfish-Topped Chorizo Mac & CheesePrint Recipe
- 4 cups elbow macaroni noodles
- 1 pound chorizo
- 1/2 cup butter
- 1/3 cup flour
- 3 cups whole milk
- 1/2 cup cream
- 1 8-ounce brick cream cheese
- 2 cups cheddar cheese, grated
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon seasoned salt
- 1 cup goldfish, both crushed and whole
In a medium saucepan, brown the chorizo and set aside in a bowl. In the same saucepan melt the butter over medium heat, and add the flour. Cook together for one minute whisking continuously. Whisk in the milk and the cream, and let cook for about five minutes until the mixture has started to thicken, stirring every minute or so. Add the smoked paprika, cumin, and seasoned salt during this cook time.
Meanwhile, cook macaroni according to package instructions and drain.
Once the milk mixture has thickened, add the cream cheese and cheddar cheese, and blend together with an immersion blender until smooth and creamy. If you don't have an immersion blender, you can use a your regular blender.
Combine the cooked and drained macaroni, chorizo, and cheese sauce together and pour into a large casserole dish. Top with extra cheddar cheese and plenty of goldfish.
I don't bake my mac & cheese, but if you do, mix the goldfish with 2 tablespoons of melted butter before topping and baking.