Chorizo Mac ‘N’ Cheese

Chorizo Mac ‘N’ Cheese

Ready in 45 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 14, 2018.
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Keep dressing off salad veggies, serve with a little tomato sauce for super fussy foodies.

Ingredients

Chorizo Mac ‘n’ Cheese

  • 350g macaroni pasta
  • 1 tablespoon butter
  • 1 brown onion, finely diced
  • 3 cloves garlic, sliced
  • 300g chorizo grind
  • 2 tablespoons water
  • 1 corn cob, peeled and kernels removed
  • 1 tomato, diced 1cm
  • ½ teaspoon salt
  • ½ cup panko breadcrumbs
  • 1 tablespoon finely chopped thyme leaves

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • ½ cup grated cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt

Salad

  • ½ cos lettuce
  • ½ telegraph cucumber
  • 2 teaspoons olive oil
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)

Steps

  1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Grease a casserole dish (measuring about 30 x 20cm). Prepare veggies for mac ‘n’ cheese. Cook pasta in pot of boiling water for 8-9 minutes, until nearly tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  2. Heat butter and a little oil in a large fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add garlic and chorizo and cook for 4-5 minutes, using a wooden spoon to break up grind, until starting to brown.
  3. Add butter to a small pot on medium heat. Once melted, add flour and whisk for 1 minute, until it turns a sandy colour. Add milk and whisk until smooth and sauce has thickened, 2-3 minutes. Remove from heat, add cheese, Worcestershire sauce and salt, season with pepper and stir. Keep warm.
  4. Add water to pan with chorizo to deglaze. Add cheese sauce, corn, tomato, salt and cooked pasta, combine and season. Pour into casserole dish and spread out evenly. Sprinkle breadcrumbs and thyme evenly over top and bake for about 10 minutes. Turn oven grill to high and grill for 2-3 minutes, until golden.
  5. While pasta is cooking, prepare the salad. Thinly slice lettuce and cut cucumber in half lengthways then thinly slice. Place all in a large bowl, toss through oil and vinegar and season to taste.
  6. To serve, spoon mac ‘n’ cheese onto plates and serve salad on the side.

Nutritional Information

Energy 2679 kj
640 kcal
Protein 31.0g
Carbohydrate 64.3g
Fat 28.2g