Broccoli and chorizo mac and cheese is an easy stovetop macaroni and cheese recipe made with delicious chorizo, lots of steamed broccoli, and a creamy cheese sauce. You’ll love this easy, family-friendly meal!
If you love comfort food, you’re going to fall hard for chorizo mac and cheese. It’s ultra-cheesy with just the right amount of gentle heat from the chorizo, and I like to stir in some broccoli for a few tasty, green bites to round it out.
I serve this as a hearty main course or a cozy side dish, depending on the night. Either way, if you bring it to a potluck, don’t expect leftovers—you’ll instantly become everyone’s favorite person.
Pro tips: Avoid pre-grated cheese, as it contains anti-caking agents that prevent smooth melting. And skip cheeses like feta and halloumi, which don’t melt properly.
Best cheeses for mac and cheese
You’ve got lots of great options, but the key is choosing cheeses that melt well and bring good flavor. A blend is usually best.
- Cheddar: I love the flavor of aged cheddar, but it doesn’t melt as smoothly on its own. I usually mix it with gruyère or fontina. If you’re using only cheddar, go with medium or sharp rather than aged.
- Gruyère (or smoked gruyère): Melts beautifully and adds incredible depth of flavor.
- Fontina: One of the best melting cheeses—smooth, creamy, and reliable.
- Gouda: Adds rich, delicious flavor and melts well.
- Cream cheese: Don’t use it alone, as it lacks enough flavor, but adding a small amount boosts creaminess.
- You can also mix in smaller amounts of goat cheese, parmesan, or brie to add extra flavor.
Can this be a broccoli mac and cheese bake?
It sure can! Prepare the recipe, then put it into a buttered casserole dish. Top it with buttered breadcrumbs before baking at 400 degrees Fahrenheitfor 20 minutes.
Store and reheat
This mac and cheese will last for 3-4 days in your fridge. Reheat it over medium-low heat, adding a little milk to the pan to keep the pasta moist.
Serving ideas
This is easily a filling meal by itself. But if you’d like to add some extra veggies, here are a few ideas:
- Bacon Kale Caesar Salad
- Roasted Corn and Avocado Salad with Chipotle Mint Dressing
- An arugula salad tossed in our lemon salad dressing
- Or serve it with a slice of No Yeast Bread with Herbs and Cheese !
Broccoli and Chorizo Mac and Cheese Recipe
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Ingredients
- ▢ 3 cups elbow macaroni
- ▢ 1 large head of broccoli (chopped into small florets)
- ▢ 2 fresh chorizo sausages (casings removed – see notes)
- ▢ ½ medium onion (minced)
- ▢ 3 cloves garlic (finely minced)
- ▢ 4 tablespoons all-purpose flour
- ▢ 3 cups milk
- ▢ 4 cups grated cheese (see notes)
- ▢ 1 teaspoon dijon mustard
- ▢ 1 teaspoon EACH: sea salt and pepper (more to taste)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions (usually 8-10 minutes) Add the broccoli to the pot two minutes BEFORE the pasta is finished cooking. Drain the pasta and broccoli through a colander. 3 cups elbow macaroni, 1 large head of broccoli
- While the water is warming, Cook the chorizo, onion, and garlic in a large pan over medium-high heat until the chorizo is fully cooked and the onion is soft, about 5-6 minutes. 2 fresh chorizo sausages, ½ medium onion, 3 cloves garlic
- Stir the flour into the pot with the chorizo. Slowly pour in the milk and mix well. Add the cheese and mix until it melts. Stir in the dijon mustard, salt, and pepper. 4 tablespoons all-purpose flour, 3 cups milk, 4 cups grated cheese, 1 teaspoon dijon mustard, 1 teaspoon EACH: sea salt and pepper
- Add the cooked macaroni and broccoli to the pot and mix well.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Broccoli and Chorizo Mac and Cheese Recipe
Ingredients
- 3 cups elbow macaroni
- 1 large head of broccoli , chopped into small florets
- 2 fresh chorizo sausages , casings removed - see notes
- ½ medium onion , minced
- 3 cloves garlic , finely minced
- 4 tablespoons all-purpose flour
- 3 cups milk
- 4 cups grated cheese , see notes
- 1 teaspoon dijon mustard
- 1 teaspoon EACH: sea salt and pepper , more to taste
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions (usually 8-10 minutes) Add the broccoli to the pot two minutes BEFORE the pasta is finished cooking. Drain the pasta and broccoli through a colander. 3 cups elbow macaroni, 1 large head of broccoli
- While the water is warming, Cook the chorizo, onion, and garlic in a large pan over medium-high heat until the chorizo is fully cooked and the onion is soft, about 5-6 minutes. 2 fresh chorizo sausages, ½ medium onion, 3 cloves garlic
- Stir the flour into the pot with the chorizo. Slowly pour in the milk and mix well. Add the cheese and mix until it melts. Stir in the dijon mustard, salt, and pepper. 4 tablespoons all-purpose flour, 3 cups milk, 4 cups grated cheese, 1 teaspoon dijon mustard, 1 teaspoon EACH: sea salt and pepper
- Add the cooked macaroni and broccoli to the pot and mix well.
Notes
https://www.theendlessmeal.com/broccoli-and-chorizo-macaroni-and-cheese/
