Chorizo Mac and Cheese Pie
On a recent visit to Kauaʻi, a rich chorizo mac and cheese pie arrived at the table with a perfectly crisp golden crust and a creamy center that made everyone pause for just a moment. It was simple, comforting, and unmistakably memorable.
This is my Porch to Palm interpretation—smoky chorizo folded into a creamy blend of cheeses, baked until deeply golden and just crisp around the edges.
The kind of dish that feels equally at home after a day at the beach or gathered around the table with friends.
Ingredients
Pastry
2 cups all-purpose flour
½ cup water
7 tablespoons lard, cubed
Pinch of kosher salt
Butter or neutral oil, for greasing the pan
Mac and Cheese Filling
2½ cups dry elbow macaroni
2½ cups shredded Red Leicester and Gruyère cheese
1¼ cups whole milk
¾ cup heavy cream
3 tablespoons all-purpose flour
2 teaspoons English mustard1 garlic clove, minced
¾ cup finely crumbled chorizo
4 tablespoons unsalted butter
Additional shredded cheese, for topping
Method
In a small saucepan, heat the water and lard over low heat until the lard has completely melted.
Do not allow it to boil.
Place the flour and salt in a large mixing bowl.
Pour in the hot lard mixture and stir with a wooden spoon until a dough forms.
Turn onto a lightly floured surface and knead for 2 to 3 minutes until smooth.
Grease an 8-inch springform pan with butter or oil. Roll the pastry into a circle about 1 inch larger than the pan. Carefully line the pan with the dough, pressing it firmly into the corners and up the sides.
Trim the excess dough and refrigerate for at least 2 hours.
Preheat the oven to 375°F.
Cook the macaroni in well-salted boiling water until just al dente. Drain and set aside.
Meanwhile, melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly foaming.
Reduce the heat to low. Stir in the garlic, chorizo, and English mustard. Slowly whisk in the milk and cream until smooth.
Cook until the sauce begins to thicken, then stir in the shredded cheese until completely melted and smooth.
Fold the cooked macaroni into the cheese sauce until evenly coated.
Spoon the macaroni mixture into the chilled pastry shell and sprinkle generously with additional shredded cheese.
Bake for 40 to 45 minutes, or until the pastry is golden brown and the cheese is bubbling and deeply golden.
Finish
Allow the pie to rest for 10 to 15 minutes before removing the springform ring.
