Baked Mac and Cheese with Roasted Red Pepper and Chorizo

Roasted red peppers and spicy chorizo bring bold flavor to this baked mac and cheese. It’s simple to make and ready for dinner in under 45 minutes.

This recipe was inspired by requests from friends and followers who asked for a hearty, flavor-packed mac and cheese. It combines creamy cheese, smoky roasted red peppers, and spicy chorizo for a comforting, crowd-pleasing dish.

The peppers add bright, roasted sweetness and color to the sauce while the chorizo lends a spicy, savory note. If you prefer a vegetarian option, soy chorizo (soyrizo) works beautifully and still delivers great texture and flavor.

I tested this version recently and the leftovers barely lasted a day—friends came back for seconds. The creamy ricotta blended with cheddar creates a smooth sauce that coats every noodle, and the panko topping gives a satisfying crunch after a quick time under the broiler.

Roasted Red Pepper Baked Mac and Cheese Ingredients

• 16 oz jar roasted red bell peppers, drained (or roast your own)
• 1 lb macaroni noodles
• 12 oz chorizo (or soyrizo for a vegetarian version)
• 1 cup chicken broth
• 1 cup milk
• 1 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cups cheddar cheese, grated
• 1 cup panko breadcrumbs
• 1 tablespoon dried parsley

Roasted Red Pepper Baked Mac and Cheese Instructions

1. Preheat the oven to 325°F (160°C).
2. Add the drained roasted red peppers to a food processor or blender and puree until smooth. Set aside.
3. Cook the macaroni according to package directions until al dente. Drain and set aside.
4. In a skillet over medium heat, cook the chorizo until fully cooked and slightly crisp, about 5–7 minutes. Transfer to a plate and drain any excess fat if needed.
5. In a large pot or Dutch oven, bring the chicken broth and milk to a gentle boil. Reduce heat to medium and whisk in the roasted red pepper puree, ricotta, nutmeg, salt, and black pepper until smooth and combined.
6. Add the grated cheddar to the sauce and stir until the cheese is melted and the sauce is creamy.
7. Stir in the cooked macaroni and the cooked chorizo, mixing thoroughly so the pasta is evenly coated.
8. Transfer the mixture to an oven-safe baking dish. Sprinkle panko breadcrumbs evenly over the top and finish with dried parsley for color.
9. Bake for 12–15 minutes until heated through.
10. For a golden, crunchy topping, switch the oven to broil and place the mac and cheese under the broiler for 2–3 minutes—watch closely to avoid burning.
11. Remove from oven, allow to rest for a few minutes, then serve warm.

This recipe serves about 4 people and takes roughly 30 minutes to prepare plus 15 minutes to bake, for a total time of around 45 minutes. It’s a great midweek meal when you want something comforting without spending hours in the kitchen.

Tips and variations:

• Make it vegetarian: substitute soyrizo or a plant-based sausage for chorizo and use vegetable broth instead of chicken broth.
• Make-ahead option: prepare the mac and cheese through step 8, cover, and refrigerate. When ready to bake, bring it to room temperature, top with panko, and bake as directed.
• Cheese swaps: mix in a bit of Monterey Jack or mozzarella for extra meltiness, or add a touch of smoked paprika for a subtle smoky flavor.
• Storage and reheating: store leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat with a splash of milk, or warm in the oven at 350°F until heated through.

I love experimenting with mac and cheese additions — lobster and butternut squash are both delicious choices — but the roasted red pepper and chorizo pairing here is a new favorite for its balance of creaminess, sweetness, and spice.

Serve this baked mac and cheese with a crisp green salad or roasted vegetables to balance the richness. It’s perfect for casual dinners, potlucks, or any time you want a comforting, flavorful meal that comes together quickly.