Ingredients:

  • 1 pound (450g) elbow macaroni
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) chorizo sausage, crumbled
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710 ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 pound (450g) Velveeta cheese, cubed
  • 1 cup (100g) shredded cheddar cheese
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Cook pasta according to package directions for al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned. Add onion and garlic and cook until softened. Drain off any excess fat.
  3. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  4. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, until slightly thickened. Stir in nutmeg, smoked paprika, salt, and pepper. Remove from heat.
  5. Add cubed Velveeta to the sauce and stir until completely melted and smooth.
  6. Add cooked pasta to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish. Sprinkle with cheddar cheese.
  7. Bake for 20-25 minutes, or until golden brown and bubbly.
  8. Let cool for a few minutes before serving. Garnish with fresh parsley, if desired.