Tag Archives: Pasta Recipes

Speedy Chorizo Macaroni Cheese

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…

Speedy Chorizo Macaroni Cheese

Speedy Chorizo Macaroni Cheese

Ingredients

  • 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

Instructions

  1. Tip the can of evaporated milk into a large saucepan and add the various seasonings and herbs, setting it over a medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the oven for 20-30 minutes or until the cheese on top is starting to brown, then serve up with some veggies.
  7. Enjoy, and tell us that could have been easier!!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://brookersofbluntys.co.uk/speedy-chorizo-macaroni-cheese/

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?

Turkey Bolognese

So you want to eat healthily but you also want to eat well? Hmm…..I give you turkey bolognese. No, it’s not dry, and no, it’s not bland. Trust me. Even my Mum likes it and she won’t eat anything that looks or feels even vaguely healthy. We’re not talking superfoods here, but we are talking lean protein, plenty of vegetables and some punchy herbs and spices for good measure. What’s more, it hides any sweetness wholewheat spaghetti comes with so it actually tastes really quite luxurious even if you bring the calories and carbs down to the minimum.
Turkey Bolgnese RecipeTo make a large batch of this light but meaty sauce, you will need:

1 onion

3 cloves garlic

3cm fresh ginger

3 carrots

1 red pepper

Olive oil

3 tsp tomato purée

100ml red wine

1 packet turkey thigh mince

1 packet turkey breast mince

1 tsp ground cinnamon

2 cans plum tomatoes

1 jar passata

1 Knorr beef stock pot

1 punnet chestnut mushrooms (closed up or button will work as will)

1/2 tsp mild chilli powder

1/2 tsp smoked paprika

1 tsp dried oregano

1/2 tsp dried thyme

Splash Worcestershire Sauce

Splash balsamic vinegar

A few leaves of fresh basil and parsley (if you have them!)

Salt and black pepper

Spaghetti Bolognese Recipe 1. Finely chop the onion, carrots and pepper (although I prefer to keep the pepper pieces sort of bite-sized) and grate the garlic and ginger.  Heat a splash of olive oil in a large saucepan or stock pot over a medium heat.  Chuck in the onions, garlic and ginger and cook until soft and transparent.  Don’t be tempted to turn up the heat – the garlic will burn!  Next, add the carrots and pepper and continue to cook out, stirring every now and again.  The idea is to soften the veg so that it becomes part of the sauce, not to brown it.  Add the tomato puree, stir it in and keep cooking it all out.  When it’s starting to turn dry, Add the red wine and let this simmer, steaming off the alcohol and any harsh taste.
Recipes using Turkey Mince2. Grab your largest frying pan, add a little oil and turn the heat up to the max.  Brown off the turkey mince, a few handfuls at a time to prevent overcrowding and lowering of the temperature, letting it turn golden brown before turning.  This stuff will kick off quite a bit of water and fat, so keep some kitchen roll handy to mop up any liquid if it looks like the mince is starting to boil rather than brown.  When it’s nicely brown on both sides, add to the saucepan, dry off the pan, then brown the next batch.  It may seem a little odd to use a combination of turkey breast and thigh meat, but I think it gives the perfect amount of fat balance to keep things moist without over greasing the pudding.
Pasta Sauce Recipes  3.  Stir the mince into the vegetables, add the tinned tomatoes and some of the passata – you may need more or less of this depending on the overall balance of mince and veg to sauce, bearing in mind that it will reduce during cooking.Spaghetti Bolognese Recipes  4. Add the beef stock pot and stir in – this can take some time and effort to distribute evenly but it really helps to round out the flavour.  Add the Worcestershire sauce and balsamic vinegar, then the dried spices and herbs, lemon juice and sugar and stir.  Put a lid on and leave alone to simmer (check the temperature) for around half an hour.  Recipes using Chestnut Mushrooms

5. Cut the grotty stalk ends off the mushrooms then slice them, bearing in mind that they will cook down a bit in the sauce. Add to the sauce, stir in, and cook out for another half hour or so, stirring every now and then.  You’ll notice that the sauce has already started to deepen in colour. Oh and if your saucepan isn’t big enough to take everthing, you can just as happily split the sauce into two saucepans, just remember to split any extra ingredients between both.
How do you make Spaghetti Bolognese?

6. Put the lids on and cook out for at least another half an hour to 40 minutes before serving, but ideally as long as possible.  Taste, adjust the seasoning and then add the fresh herbs before stirring through a final time.  Serve with some perfectly cooked pasta (not necessarily spaghetti!), green veg or salad and maybe even some garlic bread.  Grate a little fresh parmesan over the top if you have some -a little goes a long way if you’re counting calories.  This batch fed me for two suppers, and my parents for one, with a large freezer bag going in the freezer, so I’d day it would feed 6 people easily.

Best Ever Spag Bol Recipe

Buon Appetito!
Low Fat Spag Bol