Chorizo Mac Balls

By Ben · cooked up in Sprig

Smoky Spanish chorizo gets folded directly into a sharp cheddar and gruyère mac and cheese base, then chilled, rolled, and fried until the outside crackles and the center pulls apart in long, stretchy ribbons. The paprika-spiked breadcrumb crust turns a deep amber in the oil and smells like a tapas bar and a diner kitchen collided in the best possible way. A chipotle aioli on the side cuts through the richness with just enough heat. These are the thing people hover near at a party, or the reason a Friday night at home feels like a proper occasion.

Ingredients

• 2 cups elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, freshly shredded
• 3/4 cup gruyère cheese, freshly shredded
• 6 ounces Spanish chorizo, finely diced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground

• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 cups vegetable oil, for frying

• 1/2 cup mayonnaise
• 2 chipotle peppers in adobo sauce, finely minced
• 1 tablespoon adobo sauce from the can
• 1 tablespoon fresh lime juice
• 1 small garlic clove, finely grated
• Salt to taste

Instructions

1. Cook the elbow macaroni in heavily salted boiling water until just al dente, about 1 minute less than package directions. Drain well and set aside — you want the pasta slightly undercooked so it holds its shape after chilling and frying.
2. In a small skillet over medium heat, cook the diced chorizo for 3 to 4 minutes until it renders its fat and crisps at the edges. Remove with a slotted spoon and drain on paper towels. Reserve.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture smells slightly nutty. Gradually whisk in the whole milk and heavy cream, pouring in a slow, steady stream. Cook for 4 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
4. Remove the saucepan from heat. Add the shredded cheddar and gruyère in two batches, stirring after each addition until completely smooth. Stir in the smoked paprika, cayenne, salt, and black pepper.
5. Fold in the cooked macaroni and the crisped chorizo until evenly combined. Spread the mixture into a parchment-lined 9x13-inch baking dish or sheet pan in an even layer about 1 inch thick. Press a sheet of plastic wrap directly against the surface and refrigerate for at least 3 hours or overnight until completely firm and cold.
6. While the mac chills, make the chipotle aioli: stir together the mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and grated garlic in a small bowl. Season with salt, cover, and refrigerate until ready to serve.

1. Set up a three-station breading line: one shallow bowl with the all-purpose flour, one with the beaten eggs, and one with the panko mixed with smoked paprika and garlic powder.
2. Using a 2-tablespoon scoop or your hands, portion the chilled mac mixture and roll firmly into balls about 1 1/2 inches in diameter. Work quickly — the warmth of your hands will soften them. If they get too soft, return to the refrigerator for 10 minutes.
3. Bread each ball by rolling it in flour first (shake off the excess), then dipping it in the beaten egg, then rolling it firmly in the seasoned panko until fully coated. Place on a parchment-lined sheet pan. Once all balls are breaded, freeze them for 20 minutes — this critical step helps them hold their shape in the hot oil.
4. Pour the vegetable oil into a deep heavy-bottomed pot or Dutch oven and heat to 350°F over medium-high heat. Use a thermometer — consistent temperature is key to an even crust without greasy interiors.
5. Fry the mac balls in batches of 4 to 5, never crowding the pot, for 2 to 3 minutes per batch, turning gently once or twice, until deep golden amber all over. Remove with a slotted spoon and drain briefly on a wire rack set over paper towels. Let the oil return to 350°F between batches.
6. Arrange the hot mac balls on a serving plate and immediately sprinkle with a pinch of flaky salt. Serve right away alongside the chipotle aioli for dipping.

Chef's tips

Nutrition (per serving, estimated)

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