Chorizo Mac & Cheese

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Add your peppers to a roasting tray and cook for 45 minutes, until charred and soft.

Step 3.

Remove peppers from oven. Allow to cool. Peel off skins and remove seeds.

Step 4.

Add 2 of the peppers to a blender with a pint of milk and a good grinding of pepper. Blitz until smooth.

Step 5.

Crumble your chorizo into a pan with a splash of olive oil. Cook until crispy, adding a small handful of rosemary after 5 minutes. Once crispy, remove rosemary and chorizo from the pan and set aside.

Step 6.

Get your macaroni on (cook for 10 minutes in salted boiling water).

Step 7.

Add plain flour to the chorizo fat and whisk it in. Start slowly adding the blended pepper mix, whisking as you go. You should end up with a nice thick red sauce.

Step 8.

Add grated cheddar and grated manchego. Mix it in until smooth.

Step 9.

Once the cheese is melted, add your macaroni. Stir it in. Add the crispy chorizo. Slice up your remaining roasted pepper and add that too.

Step 10.

Stir everything together, and then top it with any leftover cheddar and manchego. Whack the mac and cheese under the grill for 10 minutes until golden and bubbling. Remove from the oven, spoon into bowls and enjoy!

Make sure the chorizo is nice and crispy before taking it out of the pan.

250g Chorizo
3 Red Peppers
200g Manchego
300g Cheddar
500g Macaroni
Bunch of Rosemary
1 Pint Whole Milk
2 Tbsp Plain Flour
Olive Oil