Spicy Roasted Red Pepper Chorizo Mac & Cheese

4 to 6 servings
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This chorizo mac and cheese is given a kick of flavor with our spicy 3 Chile Pepper Gouda cheese. Looking for something on the milder side for kids? Swap it with our regular Gouda.


  • 2 cups (8 ounces) tubular pasta, such as elbows or penne
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1/2 medium onion, finely diced
  • 1/3 cup finely diced poblano chile
  • 2 tablespoons diced roasted red pepper
  • 1/2 cup diced cooked chorizo link sausage
  • 1 1/2 cups half & half
  • 1 teaspoon cornstarch
  • 1 1/2 cups (6 ounces) Roth 3 Chile Pepper Gouda cheese or Gouda cheese


  1. Heat oven to 425 degrees F.
  2. Cook pasta until al dente according to package directions. Drain and set aside.
  3. Heat 12-inch skillet over medium-high. Add butter, garlic, onion, poblano, and red pepper. Sauté 3 to 5 minutes, or until onions soften. Add chorizo and continue cooking an additional 2 minutes.
  4. In a bowl, whisk half & half and cornstarch until smooth. Reduce burner heat to medium. Add half & half mixture to skillet. Bring to a gentle simmer, and stir until sauce slightly thickens.
  5. Slowly add cheese one handful at a time, stirring between each addition until fully melted. Add cooked pasta, and heat through.  Serve immediately for a creamy mac and cheese dish or spoon into a baking dish.
  6. Bake until golden and bubbly, about 12 to 15 minutes.