CHORIZO MAC AND CHEESE RECIPES

Steps:

• Cook the pasta according to the pack instructions and drain. Heat a frying pan and cook the chorizo until it’s crisp. Remove from the pan with a slotted spoon onto kitchen roll to drain.
• Heat the oven to 200°C/Fan 180°C Fan/ Gas 5. Pour the milk into a pan with the garlic, shallots and bay. Warm gently but don’t boil.
• While the milk warms, melt the butter in another saucepan. Add the flour to the pan and stir continuously with a wooden spoon to make a thick, smooth roux.
• When the milk is hot but not boiling, strain it, then slowly add it to the roux, whisking until it comes to the boil and thickens. Bubble for 2 minutes then add half the Cheddar cheese and black pepper.
• Mix together the sauce, pasta and chorizo and tip into an oven dish. Sprinkle the remaining Cheddar cheese over the top and cook for 25 minutes until golden.

Steps:

• Bring a pan of water to the boil and cook the macaroni for 5 minutes until very al dente, then drain and set aside.
• Meanwhile, melt the butter in a large, shallow casserole over a medium heat and fry the onion for 5 minutes until starting to soften. Add the garlic, lardons and chorizo, and fry for 10 minutes, stirring regularly until golden, and the oils are released.
• Stir in the flour and cook for 2 minutes until a roux has formed. Add the milk, a little at a time, stirring with a wooden spoon until fully incorporated. Season and simmer over a low heat for 10 minutes, stirring regularly, until the sauce coats the back of the spoon.
• Heat the oven to 200C/fan 180C/gas 6. Stir in the cheddar until melted, then turn off the heat and add the cooked pasta. Top with grated mozzarella then bake for 30 minutes until golden and bubbling.