Chorizo mac & cheese

28.11.2017
  • 30 minutes
  • Serves 10

Ingredients

  • Everyday Favourites salted butter 20g
  • McDougalls plain flour 20g
  • Arla UHT semi skimmed milk 200ml
  • Chef William whole cloves 2g
  • Everyday Favourites bay leaves 1g
  • Il Pesatore sliced chorizo 80g
  • Everyday Favourites garlic purée 5g
  • Il Banchetto white wine 50ml
  • Mixed mushroom variety 100g
  • Parsley 5g
  • Parmesan style vegetarian hard cheese wedges 50g
  • Everyday Favourites Italian macaroni 100g
  • Everyday Favourites natural breadcrumbs 25g

Method

  1. Melt the butter in a heavy bottomed pan. Then add the flour cooking gently whilst slowly adding the infused milk whisking the mixture continuously until smooth.
  2. In a separate pan sweat down the diced chorizo and garlic. Once the oils start to seep out of the chorizo add the mushrooms.
  3. Deglaze the pan with white wine and reduce down. Then add the béchamel, grated parmesan and chopped parsley.
  4. Cook the pasta for approximately 9 minutes in salted boiling water. Once cooked drain and fold the macaroni through the sauce until the pasta is evenly coated.
  5. Place the contents of the pan into an oven proof dish, top with the remaining chorizo, parmesan and breadcrumbs.
  6. Bake in a hot oven for around 15 minutes until golden on top.
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