Side Dish

Chorizo Mac and Cheese

Harvest Moon Winery

2192 Olivet Road
Santa Rosa, CA 95401

The smokiness of the chorizo pairs perfectly with Harvest Moon's peppery Zins. This is quite possibly the best mac and cheese you've ever had!

  • 4 cups dried macaroni
  • 1 egg
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • 2 teaspoons dry mustard
  • 1/2 pound sharp cheddar cheese, grated
  • 2 ounces Mexican chorizo, diced
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon seasoned salt, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper
  • Cayenne pepper, to taste (optional)
  • Paprika, to taste (optional)


Bring a large pot of water to a boil over high heat. Add the macaroni and cook until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. Set aside.

In another large pot over medium-low heat, melt the butter. Sprinkle in the flour and whisk together. Cook, whisking constantly, for 2 minutes; don't let the mixture burn. Add the milk and mustard and whisk until smooth, then cook until very thick, about 5 minutes. Reduce the heat to low.

Slowly pour 1/4 cup of the sauce into the bowl with the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth. Pour the egg mixture into the pot with the sauce, whisking constantly until smooth. Add the cheese and chorizo and stir until the cheese is melted. Add the salt, seasoned salt, black pepper, cayenne pepper and paprika. Taste the sauce and add more salt and seasoned salt if needed. Do not under-salt!

Add the macaroni to the sauce and stir to combine. Serve immediately, while it's still very creamy. Alternatively, transfer to a buttered baking dish, top with more cheese and bake in a 325°F oven until bubbly and golden on top, 20 to 25 minutes.