We love a winter warmer and this Spanish take Mac and Cheese is most definitely that - comfort food at it's best!
Macaroni cheese is a firm favourite in our house, so we decided to spin it up into a more decadent dish by adding chunks of pan-fried chorizo into the mix, and topping it off with panko breadcrumbs and a scattering of our Chorizo Thins. The result is nothing short of amazing.
Ingredients (serves 4)
- 300g chifferi or other short pasta swirls
- 1 tablespoon olive oil
- 150g chorizo diced
- 25g butter
- 2 shallots, diced
- 1 clove garlic, crushed
- 2 tablespoons plain flour
- 500ml whole milk
- 200g mature cheddar cheese
- 50g panko breadcrumbs
- 1 pack Chorizo Thins (buy here)
Heat the oven to 2220C/200C fan/gas mark 7.
Boil the pasta in lightly salted water for 2 mins less than stated on the pack, then drain reserving a little of the cooking water.
Meanwhile, heat a over a medium heat and add the olive oil and chorizo. Cook for 3 minutes, stirring frequently. Tip the chorizo onto a plate and set aside.
Turn down the heat and add the butter to the same pan. When the butter is melted add the shalotts and fry with the lid on for about 3-4 minutes until soft. Add the garlic and fry for 1 more minute, stirring occasionally.
Sprinkle the plain flour over the onions/garlic and stir well, then add the milk very slowly, stirring constantly until thickened. Once the sauce has thickened, take off the heat, stir in 150g of the cheddar cheese un til melted and add the cooked chorizo and a pinch of black pepper to taste.
Stir the pasta and into the cheesy, chorizo sauce. Tip into a large ovenproof dish, or four individual dishes.
Scatter over the breadcrumbs and a pack of Chorizo Thins, then top with the remaining cheese. Bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.
Serve with a fresh green salad, a chunk of French bread and a glass of wine.