This speedy chorizo macaroni cheese recipe is a bit of a twist on traditional macaroni cheese, or even on my usual take on macaroni cheese (the secret ingredient in that bad boy is bacon). That’s down to it being much quicker and less complicated to put together than the old fashioned style of macaroni cheese due to there being no white sauce anywhere near it. Let me explain. Traditionally, macaroni cheese uses a cheese sauce which is made by adding a considerable quantity of grated cheese to a white sauce, which is made by combining flour with melted butter (a roux) and milk and stirring for dear life, hoping it doesn’t turn out lumpy or grainy. Charles has an uncompromising objection to white sauce (I say uncompromising but he will eat lasagne, which is topped with bechamel sauce which is just another way of saying white sauce if you weren’t old enough to be cooking in the 80s), which means no cauliflower cheese, parsley sauce or macaroni cheese. Until now, as I have found a way to make this delightful comfort food without putting flour anywhere near the saucepan. The secret? Evaporated milk. Let’s begin…
- 1 can evaporated milk
- 1/3 chorizo ring or one whole small cooking chorizo
- 1 tbsp Dijon mustard
- 1 cup milk
- 1 Knorr vegetable stock pot
- salt and pepper
- 1 tsp dried or fresh parsley
- 1/2 tsp grated nutmeg
- half a packet of macaroni or similar short-cut pasta
- 200g cheddar cheese, plus extra for grating on top
- 4 tomatoes, sliced
- Tip the can of evaporated milk into a large saucepan and add the various seasonings and herbs, setting it over a medium heat.
- Meanwhile, chop the chorizo into small pieces and add these to a cold frying pan. Turn the heat up to medium and allow the fat to render out before the chorizo starts to brown. Turn the heat off once the chorizo has turned golden brown on both sides. Preheat an oven to 200c.
- Grate the cheese and add this to the evaporated milk mixture, followed by the mustard and milk. Continue to heat and stir this saucepan until the cheese has melted and the sauce has thickened a little, being careful not to let it boil too hard. Add the chorizo.
- Part cook the macaroni (or preferred pasta type) in a large saucepan of boiling water, turning it off and draining it before it reaches al dente stage - if you cook the pasta until it's completely ready you risk it turning soggy in the oven.
- Mix together the macaroni and sauce and tip it into a large casserole dish. Top with sliced tomatoes and then grate some extra cheese on top.
- Bake in the oven for 20-30 minutes or until the cheese on top is starting to brown, then serve up with some veggies.
- Enjoy, and tell us that could have been easier!!
If you love chorizo but you’re not that keen on mac and cheese, why not try some of our other chorizo celebrating recipes, such as Chicken and Chorizo Paella, Chicken and Chorizo Cassoulet or Chicken and Chorizo Enchiladas?