Chorizo mac and cheese is a more adult version of a classic macaroni. This twist on everyone’s favourite comfort dish is bright coloured and fun enough to be loved by the kids too. The paprika flavours really come alive in the sauce of this chorizo mac and cheeze. Feel free to up the spice – any kind of chilli would be great with this dish. Either dried chilli flakes in the sauce, or fresh chilli chopped up and stirred through your chorizo mac and cheese before serving.
- 500g macaroni
- 350g chorizo
- 300g Manchego
- 200g Cheddar
- jar of piquillo peppers
- 600ml whole milk
- 1 tsp paprika
- 1 garlic clove, crushed
- 2tbsp plain flour
- 60g breadcrumbs or panko
Preheat the oven to 200C. Cook the macaroni in a large saucepan of salted boiling water according to packet instructions, then drain.
Meanwhile, heat a frying pan on a medium-high heat. Add the chorizo and cook for 5 minutes, or until browned. Transfer to a plate, reserving the chorizo fat in the pan.
Blend together the peppers, milk, paprika, garlic and generous pinch of salt and pepper until smooth.
Heat the chorizo pan, whisk the flour into the chorizo fat, then add the blended pepper and milk, whisking as you go until the sauce has thickened. Stir in half the Manchego and cheddar, whisking until smooth.
When your cheese has just started to melt, add the cooked macaroni and chorizo. Stir well to combine before transferring to a baking dish.
Sprinkle with the remaining cheese and the breadcrumbs. Pop into the oven for 20-25mins, or until the cheese and bread topping is golden.
Regular sausages will work just as well as chorizo for this dish. Roasted peppers are easily done at home, but also widely available in the supermarket.