Recipes
Date posted: 28/11/2017
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
- 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.
- In a separate pan sweat down the diced chorizo and garlic. Once the oils start to seep out of the chorizo add the mushrooms.
- Deglaze the pan with white wine and reduce down. Then add the béchamel, grated parmesan and chopped parsley.
- 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.
- Place the contents of the pan into an oven proof dish, top with the remaining chorizo, parmesan and breadcrumbs.
- Bake in a hot oven for around 15 minutes until golden on top.