RumChata Mac and Cheese

RumChata Mac and Cheese

Recipe Sponsored by RumChata

This time of the year I am always looking for hearty warming dinners to fulfill that comfort craving created by cold busy fall days. When RumChata asked me to make a fall dinner I went right to mac and cheese because I knew the warm spices in the creamy liquor would pair great with baked noodles and cheese.

RumChata is fairly sweet, so I wanted to add earthy and savory ingredients to balance the flavors. I went for spicy chorizo and kale and they created a great contrast with the rum.

This mac and cheese came out amazing.  I baked it in individual dishes because there is nothing like the feeling of breaking through the top layer of cheese and breadcrumbs and digging into your own personal mac and cheese. It would definitely still work if you made it in a large dish, and if you double the recipe, it would go over great at your upcoming Friendsgiving!

Onions, chorizo, and kale are in the pan first, then a little flour, then add the RumChata and some milk.
 The flour helps thicken up the mixture.
Then you add the cheese.
Pour the whole cheese mixture into the pasta and stir it up well.
Then put it into the individual baking dishes.  Yes, you can do this in a big baking dish but I really like giving everyone their own dish.
Make sure to bake it long enough to get the brown top!
So cheesy, so creamy.
With a nice savory flavor from the chorizo and the hint of rum and cinnamon to warm you up.
Dig in!
Make sure to check outRumChata’s YouTube and RumChata’s Facebook Page for more great recipes and inspiration!
Check back here next month for my Holiday recipe with RumChata featuring FrappaChata!

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RumChata Mac and Cheese

Mac and cheese spiked with the warming flavors of RumChata, and speckled with chorizo and kale.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people


  • 1/2 stick butter
  • 1 small onion diced
  • 1/4 pound spanish or portugese chorizo sausage chopped small
  • 2 cups chopped kale stems removed
  • 2 tablespoons flour
  • 1 cup RumChata
  • 2 cups milk
  • 8 ounces cheddar cheese grated
  • 8 ounces oaxaca cheese
  • 1/2 pound elbow pasta
  • 1/2 cup breadcrumbs


  • Cook the butter and onions on medium high heat to soften and lightly brown, about 10 minutes. Season with salt and pepper
  • Add in the chorizo and kale and cook about 5 minutes until the kale has wilted and the chorizo has rendered some fat.
  • Add in the flour and cook about 3 minutes until the flour is dissolved into the fat.
  • Add the RumChata and milk and stir well. Bring to a simmer. you will see it thicken as it comes to a simmer. Remove from heat when it thickens.
  • Preheat the oven to 450.
  • Set aside a few handfuls of cheese. Let the sauce cool about 3 minutes, then add most of the cheese to the sauce except for the few handfuls. Stir well to allow the cheese to mostly melt and form the sauce. If it doesn’t all melt, that’s ok because it will continue to cook in the oven.
  • Meanwhile, cook the pasta a little under al dente, it will cook more in the oven.
  • Mix the pasta and the cheese sauce in a large bowl. Pour it into a large baking dish or 3 or 4 small ones. Top with the breadcrumbs and reserved cheese.
  • Bake about 15 minutes until the top is browned. Remove from oven and serve.

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