The Ultimate, Best Ever, Loaded, Smoked Mac & Cheese Bowls

August 24, 2022

Raise your hand if you’re obsessed with Mac & Cheese! I love, love, love Mac & Cheese! But not the vile stuff in the box with the dry powdered cheese! YUCK! What if I told you that you could make one of the best bowls of Mac & Cheese you’ve ever eaten and it’s quick and easy to do too! This delectable dish gets it’s amazing flavor from the Chorizo sausage, sweet red bell pepper, onion and smoked cheddar cheese. Yes, you read that right…smoked cheddar cheese…oh my!

You’ll never find anything in a box that tastes as good as this does!

Adding Chorizo sausage and veggies to this dish makes this smoky Mac & Cheese a complete meal! The smoked cheddar cheese gives the sauce a lovely, lip smacking smokiness and the addition of the processed cheese ensures you get a creamy, smooth sauce. The sauce is so good, you will be tempted to lick your bowl to get every last delectable drop of it!!!

Start by preparing the pasta:

Bring a large pot of salted water to a boil over high heat.

Cook the pasta for 8-10 minutes according to package directions.

Once pasta is cooked al dente, drain it and set aside.

Make the cheesy meat sauce:

While the pasta is cooking its time to make the sauce. Melt 2 tablespoons butter in a large skillet over medium heat.

Add the chorizo sausage and break up the meat into small bite sized crumbles with a wooden spoon as it cooks.

SUBSTITUTION: You can substitute mild Italian sausage in place of the Chorizo sausage.

Add the diced onion and red bell pepper. 

Cook until the Chorizo sausage is cooked all the way through and the onions and bell pepper are tender.

Now it’s time to make the best part…the smokey, cheesy sauce.

Sprinkle the flour over the meat and veggie mixture in the pan.

Stir and cook for 1-2 minutes to coat the mixture with the flour and cook off the raw flour taste.

Add salt and pepper to the pan, stir to combine.

Pour in the milk.

Stir mixture constantly until the sauce mixture thickens and it’s creamy and hot and bubbly, about 5-6 minutes.

The sauce will thicken as it cooks, just keep stirring, stirring, stirring…

Cut the processed cheese into 1 inch sized cubes, and shred the smoked cheddar cheese.

SUBSTITUTION: You can use smoked Mozzarella, or smoked Monterey Jack, or even a smoked Gouda cheese in place of the smoked Cheddar. Just be sure to use a smoked cheese that melts well for the best results and flavor.

Lower the heat to low and add the cubed processed cheese and shredded smoked cheddar cheese.

Stir until all the cheese has completely melted and the sauce is nice and thick, and rich and creamy. Remove the pan from heat.

Stir together the cooked, drained pasta with the meaty, cheesy sauce.

Stir to combine everything and coat all the noodles with the cheese sauce.

Serve immediately topped with a generous sprinkle of freshly cracked black pepper.

This is hands down one of the best bowls of Mac & Cheese I’ve ever eaten! And I’ve eaten a lot of Mac & Cheese in my lifetime. The addition of the chorizo and the smoked cheddar cheese gives the sauce a depth of flavor that’s absolutely AMAZING!!! This is a must try recipe!!!

Ultimate Loaded Mac & Cheese

Barbara
Adding meat and veggies to a bowl of Mac & Cheese turns it into a full meal in a bowl the whole family will enjoy.
Print Recipe Pin Recipe
Hands On Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 tbsp butter
  • 1 lb Chorizo sausage
  • 1 large red bell pepper, diced
  • 1 medium onion, diced
  • 5 tbsp flour
  • 4 cups milk
  • 8 oz Velveeta processed cheese, cubed
  • 6 oz smoked cheddar cheese, grated
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 16 oz large elbow macaroni

Instructions
 

Prepare pasta:

  • Bring a large pot of salted water to a boil over high heat.
  • Cook pasta for 8-10 minutes according to package directions.
  • Drain pasta and set aside.

Make the cheesy meat sauce:

  • In a large skillet melt 2 tablespoons butter over medium heat.
  • Add chorizo sausage and break up the meat into small bite sized crumbles with a wooden spoon.
  • Add the diced onion and red bell pepper.
  • Cook until the Chorizo sausage is cooked through and the onions and bell pepper are tender.
  • Sprinkle flour over the meat mixture in the pan.
  • Stir and cook for 1-2 minutes to coat the mixture with the flour and cook off the raw flour taste.
  • Add salt and pepper to the pan, stir to combine.
  • Pour in the milk and stir constantly until the sauce mixture thickens, about 5-6 minutes.
  • Lower the heat to low and add cubed Velveeta and shredded smoked cheddar cheese. Stir until all the cheese has completely melted and the sauce is rich and creamy. Remove the pan from heat.
  • Stir in the cooked, drained pasta and stir to combine everything.
  • Serve immediately topped with a generous sprinkle of freshly cracked black pepper.
Keyword cheese, comfort food, pasta, quick & easy

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