Chorizo Mac & Cheese

Spicy chorizo, heaps of pasta and melting cheese? This delicious bake ticks all of our boxes!

  • 300g macaroni pasta
  • 150g chorizo, cut into chunks
  • 800ml Yeo Valley Whole Milk, or similar
  • 1 clove garlic, whole but slightly squashed
  • 2 shallots, peeled
  • A bay leaf
  • 60g Yeo Valley Butter, or similar
  • 60g plain flour
  • 150g Cheddar cheese
  • Black pepper
  • 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.
Try 3 Issues for only £6!