Chorizo Mac And Cheese

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Chorizo mac and cheese is the ultimate comfort food! The smoky, slightly spicy chorizo mixed into the creamy, cheesy sauce makes a super tasty weeknight family-friendly dish, that everyone will love!

Prep Time10

Cook Time45

Total Time45

Course: Dinner, Main Course

Cuisine: American, British

Allergen: Dairy - Can Be Made Dairy Free, Gluten - Can Be Made Gluten Free

Free From: EGG FREE, NUT FREE

Servings: -6 servings

Calories: 1154kcal

Author: Lauren Woodger

Equipment

Cheese grater
Large Saucepan
Whisk
Ovenproof dish

Ingredients

225 g (8oz) chorizo ring or cooking chorizo - diced finely
400 g (14oz) macaroni pasta
50 g (1.7oz) butter
50 g (¼ cup + 1tbsp) plain flour
700 ml (3 cups) milk
300 g (10.5oz) cheese grated
50 g (½cup) breadcrumbs
200 g (approx ½ a small) cauliflower chopped into tiny florets
1 medium onion finely diced
salt and pepper to season

Instructions

Preheat your oven to 200˚C / 180˚C Fan / 400˚F
Bring a large pan of salted water to a boil. Add the macaroni and cook for 5 minutes less than the packet instructions until al dente. Add the chopped cauliflower florets for the last 2 minutes of cooking. Drain and set aside.
While the pasta is cooking, prepare the other ingredients. Chop the chorizo into small pieces, finely dice the onion, and grate the cheese.
In a large saucepan over medium heat, melt the butter. Add the diced chorizo and onion, frying for 8-10 minutes until the chorizo releases its oils and turns slightly crispy.
Stir in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste. Gradually add the milk, whisking or stirring continuously to create a smooth sauce.
Once the sauce has thickened (this should take a few minutes), remove the pan from the heat. Stir in two-thirds of the grated cheese until melted and smooth. Season with salt and pepper to taste.
Add the cooked pasta and cauliflower to the cheese sauce, stirring well to ensure everything is evenly coated.
Pour the mixture into an ovenproof dish. Sprinkle over the remaining cheese and breadcrumbs for a crispy topping.
Bake for 25 minutes until golden and bubbling on top.
Serve immediately.

Notes

MAKES 4 LARGE OR 6 REGULAR PORTIONS

Make Ahead

Prepare the recipe up to step 8, then cover and store it in the fridge for up to 24 hours. Before baking, take it out 30 minutes in advance to bring it back to room temperature. Then, bake as per the recipe.

Batch Cooking

This is a great recipe for batch cooking! Simply double the ingredients, then store extra portions in the fridge or freezer for later.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. For a quick lunch, pack leftovers into a Thermos flask to keep them warm.

Reheating

On the hob: Warm gently over a low heat, adding a splash of milk to loosen the sauce.
In the microwave: Heat in short bursts, stirring in between, and add a little milk to bring back the creaminess.

Freezing

Let the mac and cheese cool completely before freezing. Store in individual portions using airtight containers or freezer bags. When ready to eat, defrost overnight in the fridge, then reheat using one of the methods above.

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