Smoky Chorizo & Chilli Mac and Cheese

american

Smoky Chorizo & Chilli Mac and Cheese

Macaroni and cheese is always a great family dinner option. My version puts a punchy twist on it with chilli and smoky chorizo. A crunchy tortilla chip crumb is the finishing touch! Depending on who you’re cooking for, you can adjust the spice levels to suit all tastes.

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Ingredients

  • chorizo 100 g (diced)
  • onion 1 (diced)
  • mixed chillies 20 g (diced)
  • mild cheddar cheese 250 g (grated)
  • tortilla chips 30 g (crushed)
  • macaroni pasta 350 g
  • olive oil dash
  • milk 70 ml
  • evaporated milk 410 g
  • hot sauce ½ tsp
  • Dijon mustard 1 tsp
  • broccoli 1 (chopped)

Method

  • Preheat the oven to 190°C/170°C fan.
  • Cut the chorizo into small dice. Finely dice the onion. Dice and deseed the fresh chilli. Grate the cheese if it isn't already grated. Crush the tortilla chips to a crumb.
  • Cook the macaroni pasta for two minutes less than the packet instructions. Drain and set aside.
  • Meanwhile, heat a splash of oil in a large pan on a medium heat. If you can, use an ovenproof casserole dish. Fry the chorizo and onion for 5 minutes, or until starting to brown.
  • Lower the heat and pour in the evaporated milk with the Dijon mustard, two thirds of the grated cheese and stir until melted. Season with salt and pepper. Add the hot sauce and fresh chilli to taste.
  • Add in the cooked pasta and stir well. Pour in the milk to loosen the cheese sauce.
  • Transfer the mac and cheese to an oven proof baking dish then sprinkle with the remaining cheddar cheese and crushed tortilla chips. Bake in the oven for 20 minutes, or until golden and bubbling.
  • Meanwhile, chop the broccoli into small florets. Bring a pan of salted water to the boil. Cook the broccoli in the water until just tender, around 4 - 5 minutes. Drain and set aside.
  • Transfer the dish from the oven and leave to stand for a few minutes before serving with the broccoli. Enjoy!

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