Stovetop Mac and Cheese with Squash and Chorizo
Published Sep 16, 2013•Updated Jan 27, 2023
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Stovetop Mac and Cheese with Squash and Chorizo is an easy pasta dish with spicy chorizo and a cheesy roasted squash sauce – all brought together on the stovetop.
The title of this dish is way too long for something so simple. I’ve made this cheesy, slightly spicy pasta several times on a whim, using ingredients I already had in my kitchen. Naming recipes is one of the oddest challenges of blogging. You’ve got the recipe figured out, the photos taken, the post written, and yet you still have to come up with a title that summarizes this thing you’ve put all this work into. Is it just me?
Moving on.
This dish came to my mind for a few reasons, the most obvious of which is the fact that I wanted mac and cheese. Clearly. The thing is, I’ve really taken to these lighter, amped up versions of mac and cheese that include some variety of squash or carrot or sweet potato (like with my favorite Butternut Squash Pasta Sauce). They give the dish an extra depth of flavor that I love – not to mention lending the cheesy pasta a yellow, reminiscent-of-blue-boxed-variety hue even when you use all white extra sharp cheddar cheese. (And extra sharp is the way to go here, for sure.)
The rest of the dish is a reminder, at least for me, about how a few excellent ingredients can turn a good dish to great. This pasta was transformed by a particularly good, very sharp, cheese that Frank found at our local grocery store, and what is possibly the best chorizo I have ever had. The chorizo is a local find from a farmer’s market vendor here in Bangkok who also sells an incredible bacon that I have been hoarding in my freezer for a special occasion (or Tuesday night BLT).
There’s something about the spicy chorizo, the sweetness of the squash, and the all-together goodness of cheesy pasta that really work in this dish. It will be a fake fall favorite here, particularly since I’ll be spending as much time as possible in the coming weeks roasting large batches of squash in order to remind myself that somewhere the weather is getting cooler.
More Favorite Fall Recipes
- Butternut Squash Soup with Turmeric and Ginger
- Braised Red Wine Short Ribs with Parmesan Polenta
- Herb Roasted Vegetables
- Apple, Brie and Pecan Salad
- Apple Cider Donut Mini Muffins
- Slow Cooker Pumpkin Cheesecake
- Slow Cooker Classic Beef Chili
- Slow Cooker Beef and Barley Soup
- Sweet Potato Soup with Miso
- Pumpkin Spice Pretzel Bites
- Sweet Potato Fry Nachos with Chorizo
- Creamy Butternut Squash and Spinach Casserole
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Stovetop Mac and Cheese with Squash and Chorizo
Equipment
- Microwave Safe Bowl or Half Sheet Pan
- Stockpot or Large Saucepan
- Large Skillet
Ingredients
- 1/2 pound squash (butternut, acorn, or kabocha), peeled and cut into 1-inch cubes
- ½ pound pasta (spiral shapes are my favorite for this dish, but penne or elbow would be great too)
- 1 Tablespoon unsalted butter
- ½ cup finely chopped onions
- 3/4 cup finely chopped red pepper (about 1 red pepper)
- 6 ounces chorizo, crumbled
- 2 Tablespoons all-purpose flour
- 1 cup low sodium chicken or vegetable broth
- 4 ounces extra sharp cheddar cheese, finely grated
Instructions
- Cook the squash either in the microwave or oven. To cook in the microwave, place the squash in a bowl with 1/2 inch of water in the bottom. Cover the bowl with a plate and microwave on high for 4-5 minutes, or until the squash is very tender. To roast in the oven, preheat the oven to 400 degrees F. Toss the squash cubes in olive oil, salt, and pepper and spread on a baking sheet. Roast until the squash is very tender, stirring halfway through, about 20-25 minutes. Cool to room temperature.
- Cook the pasta according to package directions and drain, reserving ½ cup of the pasta water.
- In a large skillet, heat the butter over medium. When melted, add the onions and red pepper and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the chorizo and cook, stirring, just until the chorizo breaks down and releases moisture, 3-5 minutes. Add the flour and stir until it is incorporated with the vegetables and no white spots remain. Add the roasted squash, broth, and the reserved ½ cup of pasta water and bring to a simmer. Simmer for 5 minutes. If large pieces of squash remain, use a spatula or spoon to gently press them against the sides and bottom of the pan to break apart. (You want most of the squash to dissolve into the sauce, with just a few small pieces remaining.)
- Turn the heat off and stir in the pasta and cheddar cheese until evenly combined. Serve immediately.
Notes
This dish is unlikely to need additional salt if you salted your pasta water and if your chorizo is, like mine, rather salty to begin with. However, taste the dish at the end and add additional salt, if preferred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yum! I have a pumpkin mac and cheese that I do in the autumn and love how the silky pumpkin reduces the amount of cheese. It’s a baked version, though, and I like the looks of this stovetop situation (sans chorizo for me). I’m going to stash this on the ‘must make’ list for the coming weeks. Thanks Jess!
This recipe looks INCREDIBLE! I am a huge mac cheese fan and this variation on the classic looks so tasty, I can’t wait to try it. I shared the deliciousness with my readers here: https://seektobemerry.blogspot.com/2013/09/hump-day-distractions.html Thanks for the inspiration!!
What a great combination. It looks sooo good!
Haha I think my compost quiche post today is an example of trying to come up with a creative name! Love the look of this and oh how I love fake fall at your house. Looking forward to seeing what else it brings.