Photo of chouriço mac and cheese by Jeremy May
Most recently I made this as a Thanksgiving side, and like turkey, it makes for fantastic leftovers. Bake it in ramekins and refrigerate or freeze the individual portions.
Cut one or two chouriço (or chorizo) sausages in quarter inch dice. Cook in a frying pan until it begins to crisp. Prepare your favorite mac and cheese (the recipe I usually use is adapted from this one on the “Heluva Good” cheese website). Stir in the sausage before it goes in the baking dish. Bake and enjoy!