Chicken and Chorizo Mac and Cheese
Your favourite comfort food just got a tasty twist! We've added chicken, chorizo, and roasted red peppers to your regular mac and cheese.
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NutritionPer Serving
- Calories530
- Carbs57g
- Fat17g
- Saturates6.9g
- Sugars10g
- Protein33g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If it’s easy, cheesy comfort food you’re looking for, mac and cheese is always a good idea! And your favourite bowl of gooey golden goodness just got an upgrade – we’ve added chicken, chorizo, and roasted red peppers for a tasty twist.
The slightly spicy taste of the chorizo is the perfect complement to the creamy cheese sauce, while the chicken provides lean protein and a milder flavour to balance out the rich dish. But you don’t want to skip adding smoked paprika and chilli powder to your macaroni mixture – it really ramps up the bold, smoky chorizo goodness! The result is a totally dreamy combination of flavours and textures – it’ll be no surprise when the whole family is demanding seconds (or thirds!).
What diets is this Chicken and Chorizo Mac and Cheese suitable for?
This Chicken and Chorizo Pasta can easily be made gluten-free — simply use gluten-free pasta, and check that the chorizo you’re using is also gluten-free.
If you’re cooking for people with allergies, make sure to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Chicken and Chorizo Mac and Cheese?
No, this recipe doesn’t call for any special ingredients. You can find ready-diced chorizo in the chilled aisle in most supermarkets.
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How many calories are in this Chicken and Chorizo Mac and Cheese?
There are 530 calories in this Chicken and Chorizo Mac and Cheese, which means it falls into our Special Occasion category. These recipes are perfect if you’re hosting or just fancy something a little more indulgent, and they still slot into diet plans like Weight Watchers if you’re calorie counting. To cut the calories down even more, you can simply halve the portion size and serve with a healthy accompaniment.
Step 1
Place the macaroni in a large pan of salted boiling water, then lower the heat, and partially cover with a lid. Simmer for 8-10 minutes, or according to the packet instructions – until ‘al dente’. The macaroni should be tender when you bite a piece, but not too soft. Drain the pasta and then return it to the pan – placing the lid on to keep it warm. Set aside, off the heat.
Step 2
Now it’s time to make the cheese sauce! Place the milk in a small saucepan, add the reduced-fat spread, and heat gently – until the reduced-fat spread has fully melted, and the mixture is steaming hot. Take care not to let the milk boil over.
Step 3
In a small bowl, mix the cornflour with 3 tablespoons of water – until smooth. Then pour the cornflour mixture into the hot milk – stirring constantly with a balloon whisk or wooden spoon. Simmer for 3-5 minutes – all the while stirring constantly – until the mixture is smooth and slightly thickened. Stir in the grated cheese and mustard powder. Cover, and set aside.
Step 4
Spray a frying pan with low-calorie cooking spray, and place over a medium heat. Add the chorizo and fry for 2 minutes. Then add the chicken and cook for a further 5 minutes – until the chicken is cooked through and lightly golden.
Step 5
Add the garlic, smoked paprika, chilli powder, roasted red peppers, and spring onions, and continue to cook for a further 5 minutes – until the spring onions have softened.
Step 6
Preheat the grill on a medium setting. Place the chicken and chorizo mixture and cheese sauce in the saucepan with the drained macaroni, and stir well.
Step 7
Sprinkle the remaining cheese over the top, and place under the preheated grill for a few minutes – until the top is golden brown. Then scatter the chopped parsley on top, and serve with a mixed salad – or another accompaniment of your choice.
What could I serve with this Chicken and Chorizo Mac and Cheese?
Chicken and Chorizo Mac and Cheese tastes delicious with a side salad, or you could serve these with lots of different slimming-friendly options! Here are some ideas:
How do you know when Chicken and Chorizo Mac and Cheese is cooked?
To make sure the chicken is cooked, cut into it to make sure it’s white with no pink remaining. The juices should run clear. The chorizo will change in colour from a bright red to a duller, darker red or light brown – and the texture will be firm and crumbly instead of sticky and paste-like.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least 30 seconds.
How long can you keep Chicken and Chorizo Mac and Cheese in the fridge?
Once you’ve plated your Chicken and Chorizo Mac and Cheese, ideally you should eat it within 4 hours.
If you do hang on to any leftovers, be sure to cool as quickly as possible, then refrigerate in an air-tight container with a lid. You can store leftovers of Chicken and Chorizo Mac and Cheese in the fridge for approximately one day or so.
Can I freeze Chicken and Chorizo Mac and Cheese?
Yes, you can! Just remember to do the following:
- Freeze it as soon as it is cold enough.
- Divide into individual portions and pack into a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Chicken and Chorizo Mac and Cheese?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes, or until piping hot throughout.
From frozen: Defrost thoroughly overnight in the fridge and heat, loosely covered, in the microwave for 4-7 minutes – or until piping hot throughout.
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Chicken and Chorizo Mac and Cheese
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 530
- Carbs 57G
Instructions
- Place the macaroni in a large pan of salted boiling water, then lower the heat, and partially cover with a lid. Simmer for 8-10 minutes, or according to the packet instructions – until ‘al dente’. The macaroni should be tender when you bite a piece, but not too soft. Drain the pasta and then return it to the pan – placing the lid on to keep it warm. Set aside, off the heat.
- Now it's time to make the cheese sauce! Place the milk in a small saucepan, add the reduced-fat spread, and heat gently – until the reduced-fat spread has fully melted, and the mixture is steaming hot. Take care not to let the milk boil over.
- In a small bowl, mix the cornflour with 3 tablespoons of water – until smooth. Then pour the cornflour mixture into the hot milk – stirring constantly with a balloon whisk or wooden spoon. Simmer for 3-5 minutes – all the while stirring constantly – until the mixture is smooth and slightly thickened. Stir in the grated cheese and mustard powder. Cover, and set aside.
- Spray a frying pan with low-calorie cooking spray, and place over a medium heat. Add the chorizo and fry for 2 minutes. Then add the chicken and cook for a further 5 minutes – until the chicken is cooked through and lightly golden.
- Add the garlic, smoked paprika, chilli powder, roasted red peppers, and spring onions, and continue to cook for a further 5 minutes – until the spring onions have softened.
- Preheat the grill on a medium setting. Place the chicken and chorizo mixture and cheese sauce in the saucepan with the drained macaroni, and stir well.
- Sprinkle the remaining cheese over the top, and place under the preheated grill for a few minutes – until the top is golden brown. Then scatter the chopped parsley on top, and serve with a mixed salad – or another accompaniment of your choice.
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