Thank you, Americans, for the dish of macaroni cheese. One of my all time favourite pasta dishes, there are few ailments a good bowl of macaroni in soft oozy cheesy sauce can’t fix, especially when it comes to January blues.
And this recipe has chorizo in, because life is for living on the edge.
I am such an aficionado of Lidl’s chorizo. It’s like £2 and lasts forever and has a really full flavour, isn’t too spicy but adds lovely savouriness to any dish. If you’re spending loads on chorizo, swap for Lidl’s at the next opportunity.
My recipe uses cheddar and Wensleydale but you can substitute in any good cheese. Parmesan can make it a bit over salty however with the chorizo so be careful.
Chorizo macaroni cheese
Macaroni – as much as you want to eat (I like to measure it in the bowl it’s being served in)
1/2 block good cheddar cheese plus a little extra for topping
1/4 block Wensleydale
1 tablespoon white flour
1 tablespoon butter
1/2 pint of milk
Pinch mustard powder
1. Preheat oven to 200 degrees. Boil and drain your macaroni according to packet instructions and set to one side in an oven proof dish.
2. On the hob, melt the butter gently and then stir in the flour. Turn the heat down low and begin whisking in the milk, a little at a time until the sauce has thickened. You don’t want it too thick as the pasta will absorb some of the moisture anyway, and your cheese is going to thicken it too.
3. Grate and add your cheese to the sauce along with salt and pepper and mustard powder. Stir until all the cheese has melted and taste to test for cheesiness. Add more if needed.
4. Chop and peel the chorizo sausage and then heat in a frying pan. I don’t like to use oil as chorizo tends to be really oily anyway once it starts to cook. Once cooked stir into the cooked macaroni.
5. Pour the sauce over the macaroni and chorizo using a fork to stir it in and ensure it is easily distributed. Top with grated cheese and place in oven for 20-30 mins, being careful it doesn’t dry out.