Chorizo Corn Macaroni Bake
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy baked macaroni dish with diced chorizo and sweet corn, loaded with sharp white cheddar and topped with a crunchy panko-parmesan crust. Adjusted quantities for balance. Uses spicy chorizo sausage substituted with smoked paprika and turkey sausage for milder heat. The sauce is thickened with a combo of flour and cornstarch for creaminess. Baked until bubbling and golden brown. A bit smoky, a little sweet, and extremely satisfying with a crisp topping. Serves about six people comfortably.
Prep:
25 min
Cook:
45 min
Total:
Servings:
6 servings
#baked pasta
#comfort food
#cheddar cheese
#chorizo
#corn
#panko crust
Macaroni with cheese is nothing new but cracks me up how small tweaks redefine it. Used to overcook pasta to death, now know al dente is key for texture after oven baking — like a bite with resistance, not mush. Chorizo can overpower; tried swapping turkey sausage and smoked paprika for balance on low heat, results more harmonious. Corn? Adds sweetness and texture contrast — frozen works well, no need fresh always. The crust: panko mixed with sausage fat and Parmesan, crispy gold locking moisture under. Baking at high heat intensifies flavors, creates crust fast before drying sauce. Always a work in progress, seasoning to your palate essential. Play with cheese combo, sprinkle nutmeg next time for fun. Learning every bake. The kitchen smells smoky, cheesy, inviting—no waste and always crowd-pleaser.
Ingredients
- 350 g dried elbow macaroni (about 12 oz)
- 150 g diced turkey sausage or chorizo (substitute smoked paprika and cayenne for less spicy)
- 20 ml olive oil (1 1/3 tbsp)
- 60 g unsalted butter (1/4 cup plus 1 tbsp)
- 40 g all-purpose flour (about 1/3 cup)
- 15 g cornstarch (about 1 tbsp) - adds silkiness and thickness
- 1.2 liter whole milk (5 cups plus 2 tbsp), warmed
- 180 g sharp white cheddar, grated (1 1/2 cups packed)
- 250 g corn kernels, frozen then thawed (1 1/3 cups)
- 50 g panko breadcrumbs (heaped 1/2 cup)
- 15 g freshly grated Parmesan (1/8 cup)
- Salt and black pepper to taste
- Pinch smoked paprika (optional garnish)
About the ingredients
Reduced macaroni from original 450g to 350g to prevent too soggy saucy bake. Lowered chorizo quantity to avoid overwhelming heat; turkey sausage substitution suggested for calmer palettes—can add smoked paprika and cayenne separately for customization. Butter cut a bit, balanced with cornstarch alongside flour for thickening; cornstarch adds a silkier mouthfeel, fewer lumps if mixed correctly. Milk warmed prior to slow addition prevents sauce shock and lumps—key to glossy texture. Cheese reduced slightly; sharp white cheddar preferred for bite and melt quality. Corn frozen, then thawed easy and reliable during off-season, adds sweetness and moisture. Panko and Parmesan combo sprinkled over reserved rendered fat from sausage intensifies browning—don’t skip fat, it’s cheap flavor booster. Salt and pepper individually adjusted; seasoning critical last step—test before baking. Typical swaps: use Gruyère for cheddar or smoked provolone for smoky twist, switch sausage types based on mood or availability. Onion or roasted bell pepper additions possible, but corn adds straightforward sweetness without mess.
Method
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- Preheat oven to 215 C (420 F). Place rack mid-level. Large salted water pot to boil for pasta.
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- Drop macaroni in roaring boil, stir initially so no clumps. Cook until just shy of tender — firm bite important or soggy results later. Should take roughly 7 minutes depending on pasta brand. Drain, toss quickly with 1 tablespoon olive oil to prevent sticking, spread on baking sheet to air cool slightly.
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- Heat olive oil in skillet over medium-high. Add sausage cubes and fry until edges crisp and aroma rich, about 5 minutes. Use slotted spoon, drain fat into bowl through fine strainer. Reserve both separately. Retain sausage, set aside.
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- In same skillet or heavy saucepan, melt butter over medium heat. Whisk in flour and cornstarch, stir constantly for one full minute—this pre-cooks the flour, avoids raw taste, develops nutty base. Slowly add warmed milk in increments, whisking nonstop; prevents lumps. Bring to gentle simmer; watch for thickness resembling cream soup, coats spoon well. Reduce heat and cook low for 2-3 minutes to develop flavor and avoid graininess. Remove from heat.
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- Fold in shredded cheddar, stirring until all melted and smooth. Taste and season with salt and loads of black pepper, a pinch of smoked paprika if desired for smoky undertone.
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- Add cooked pasta, sausage, and corn kernels. Mix with care, fully coating pasta but maintaining shape. Transfer into greased ceramic baking dish, roughly 33 x 22 cm (13 x 8.5 inch).
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- In bowl with reserved fat, add panko and Parmesan; carefully toss. The fat helps brown topping faster and evenly. Spread crumb mixture over macaroni surface, don’t press, keep light and fluffy for best crunch.
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- Bake uncovered for 17-20 minutes. Look for golden crust, bubbling edges, and a crackled top. Smell rich, sharp cheese and sausage spices. If top browns too fast, tent loosely with foil and finish cooking.
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- Cool slightly before serving—this thickens sauce and Macbeth-style clean cuts. Pair with crisp green salad dressed sharply. Leftovers reheat well, add splash milk if thickened too much.
Cooking tips
First, never underestimate pasta timing. Cook till al dente, texture will worsen if softening during baking. Toss in oil immediately to avoid sticky lumps. Browning sausage properly essential; crisp edges hold flavor, but risk burning—watch carefully, remove fat separately to keep balance in sauce. Sauce made in same pan picks up residue flavor; flour and cornstarch roux cooks out raw taste in one minute, whisk continuously. Adding warm milk gradually prevents lumps—cold injection equals clumps, learn that fast. Bring to simmer, don’t rush or scorch bottom. Cheese folded in off heat avoids graininess, melts evenly. Combine pasta, meat, and corn gently to avoid breaking shapes, coat fully. Panko topping mixed with reserved fat creates golden crackle; melted butter works if no fat saved, but less flavor. Bake high heat, mid oven rack for crust and even heat circulation. Watch last 5 minutes, brown spots appear sooner? Tent foil, keep bubbling going. Let cool 5-10 minutes for sauce to thicken; cuts cleaner, less runny. Best with tangy greens or pickles to cut richness. Leftovers reheat with splash milk on stovetop or microwave, careful not to dry out. Little tweaks and sensory checks beat timer blindly. Cooking isn’t perfect science, it’s a feel-out-game.
Chef's notes
- 💡 Cook macaroni just till al dente, firm bite stops soggy bake after oven. Stir once pasta hits boiling water, prevent clumps early; toss with tablespoon olive oil immediately after draining. Air cool slightly on sheet so starch settles without sticking.
- 💡 Reserve sausage fat separately after crisping edges, strain through fine sieve if needed. Use that fat to toast panko breadcrumbs plus Parmesan for richer topping and faster browning. Skip fat, butter can replace but flavor gap noticeable.
- 💡 Warm milk before adding to roux slowly, improves emulsification, stops lumps forming from cold shock. Whisk nonstop while adding, patience here saves grainy sauce. Cook sauce 2-3 mins low after simmer to lose raw flour taste, watch carefully, too thick? Add splash milk.
- 💡 Fold shredded cheddar off heat; cheese melts smoother this way no grainy bits. Season with salt, black pepper, plus pinch smoked paprika if used turkey sausage to mimic heat. Always taste sauce plain before adding pasta mix. Adjust seasoning to your palate, don't assume salt enough.
- 💡 When spreading crumb topping don’t press down. Loose, fluffy coating crisps better in oven. If browning too fast, loosely tent foil last 5 minutes; keeps bubbling going without burning. Let dish rest 5-10 mins post bake, sauce thickens, cuts cleaner.
Common questions
How long to cook pasta?
Aim al dente. Roughly 7 mins but varies by brand. Firm bite crucial; less cooking time than usual for bake. Pasta keeps cooking slightly in oven steaming from sauce. Overcooked means mushy later.
Can I swap chorizo?
Yes, turkey sausage works well low heat; add smoked paprika and cayenne to mimic smoky heat. Or use any sausage you prefer but pay attention to fat rendered; affects topping flavor and sauce richness.
Why add cornstarch with flour?
Makes sauce silkier, less chance of lumps. Cornstarch thickens differently, smoother mouthfeel. Flour alone can get pasty or grainy if rushed. Combos balance texture and thickness well.
How best to store leftovers?
Cool completely then refrigerate covered. Reheat gently in skillet or microwave adding splash milk to loosen thickened sauce. Avoid drying out by stirring frequently. Can freeze but texture might change slightly, thaw overnight in fridge.
