White Bean & Chorizo Macaroni – One-Pot Comfort in Under 30 Minutes
There’s something magical about those dinners that come together almost by accident — a mix of “what needs to be used up” and “what would taste good together.” White bean & chorizo macaroni. Creamy, savory, loaded with smoky fat, sharp cheese, and a whisper of wine. An awesome added benefit is it’s protein-packed, surprisingly high in fiber and minerals (thanks to those sneaky white beans), and it all comes together in one pot in under 30 minutes.
This is the kind of meal that feels indulgent but secretly checks all the nutrition boxes. Comfort food with a backbone.
Why You’ll Love It
-
One pot means minimal dishes and cleanup
-
High protein + fiber from chorizo and white beans
-
Loaded with flavor from rendered sausage fat, paprika, wine, and cheese
-
Fast — it’s weeknight-friendly but tastes like a slow Sunday
Ingredients
-
3 large shallots, finely diced
-
5 fresh chorizo sausages, casing removed
-
4–5 cloves garlic
-
1 can white beans, drained and rinsed
-
5–6 sprigs fresh thyme (leaves only)
-
1L beef or chicken stock (veggie works too — or even water if you’re in a pinch)
-
1 cup shredded cheddar cheese (please shred your own — trust me)
-
⅓ cup red wine (optional, but adds depth)
-
A good amount of fresh grated Parmigiano Reggiano
-
1 bunch green onions, sliced thin
-
1 tsp paprika
-
A pinch of MSG (optional, but highly encouraged)
-
Salt and freshly cracked black pepper, to taste
-
3 cups elbow macaroni (dried)
Method
-
Start with the chorizo.
Break it up in a pan over low heat and let the fat render out. Cook until it's deeply colored and a bit crispy. -
While that’s going, blend the bean base.
In a blender or food processor, combine the white beans, garlic, thyme, salt, pepper, and a splash of your stock. Blend until smooth, scraping down the sides as needed. You’re making a kind of creamy bean puree here — think sauce base, not hummus. -
Add shallots to the chorizo pan.
Cook for about 30 seconds, just until aromatic, then stir in the bean puree. Let it toast gently in the chorizo fat for another minute or two. -
Deglaze.
Add your red wine (if using) to lift all that gorgeous flavor off the bottom of the pan. Stir in the paprika and taste for seasoning. -
Macaroni time.
Stir in the dry pasta, then add about 500ml of stock. Bring it to a gentle simmer, stirring occasionally. As the pasta cooks, it’ll soak up the liquid and thicken the sauce. Add more stock or water as needed, a little at a time — you want it saucy, not soupy. -
Cheese it up.
Once the pasta is al dente and the sauce is thick and creamy, stir in your shredded cheddar and grated Parm. Add most of the green onions, saving a few for garnish. -
Serve hot.
Top with more Parm and green onions if you’re feeling fancy (you are), and enjoy that cozy, slightly smoky, ultra-savory bite.
Chef Notes
-
Use a microplane or fine grater for the Parm — it melts better and feels like little flavor snowflakes. (We love this one from our Professional at Home collection — it's a total game-changer for garlic and cheese alike.)
-
Want it spicier? Toss in a pinch of chili flakes with the shallots.
-
Leftovers reheat beautifully with a splash of water or stock.
More Cozy Recipes You’ll Love
Looking for more comforting meals that come together in one pan or pot? Try one of these next:
Each one is fast, flavorful, and designed to hit that comfortcore spot.
Whether you're cooking for one or feeding a family, this is the kind of weeknight dinner that feels like a cheat code. Cozy, nourishing, fast — and way fancier than the effort suggests.
Try it once, and don’t be surprised if it goes into regular rotation.