What is the best pasta to use for this Baked Chorizo Mac and Cheese?

Macaroni is the best choice of pasta for a Mac and Cheese - but you could use pretty much any small pasta you have in your cupboard. I have had success with all sorts from penne to rigatoni to tubetti.

What is the difference between Mac and Cheese in the US and the UK?

Well, firstly, in the UK we tend to call it ‘macaroni cheese’ rather than ‘mac and cheese’. Secondly, in America they tend to make their mac and cheese on the hob in a saucepan, whereas over here we pop it in the oven and bake it (for those irresistibly crispy bits on top). The cheeses are also slightly different - in the UK, Cheddar is the go-to (perhaps a bit of Red Leicester in some recipes), while in the US they use all sorts like mozzarella, cream cheese, Monterey Jack etc. You are also more likely to have it as a side dish in America (which is similar to how they serve it in the Caribbean), whereas in the UK it is seen as a main meal.

Can I add any vegetables to this Baked Chorizo Mac and Cheese?

Of course! I tend to serve my veggies on the side but have had success adding all sorts such as peas, sweetcorn and spinach. Cherry tomatoes work really well too. You could also cook off some leeks with the chorizo if you have some lying around.

Can I make this ahead of time?

You absolutely can. Get it assembled and then pop it in the fridge or freezer until you’re ready for it. I would leave it to get to room temperature before popping in the oven.

What can I serve with this Baked Chorizo Mac and Cheese?

I like to serve this Baked Chorizo Mac and Cheese with a simple lightly dressed salad, but for full on comfort food, serve with garlic bread (ideally for popping up every last bit of that delicious smoky cheese sauce). I always have a packet in my freezer, although for next-level indulgence, my Cheesy Wild Garlic Bread is unbeatable.

Baked Chorizo Mac and Cheese

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Imagine mac and cheese, then take it to the next level by adding smoky chorizo… This Baked Chorizo Mac and Cheese is going to become your new favourite comfort food.

Author: Margie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 3 - 4 1x
Category: Dinner
Method: Oven Bake
Cuisine: Global

Ingredients

Scale

180g chorizo sausage, diced into cubes
50g unsalted butter
1 garlic clove, crushed
50g plain flour
About 750 ml full-fat milk
125g extra mature Cheddar, grated
Salt and freshly ground black pepper, to taste
300g dried macaroni pasta
25g breadcrumbs

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Instructions

Preheat the oven to 200C Fan.
Place a medium-sized non-stick frying pan over a medium heat. Add the chorizo and render down for a couple of minutes until crisp - you don’t need to add any oil as the chorizo has its own fat.
Remove the chorizo from the pan and place in the bowl.
Add the butter and garlic to the pan, stir well, then add the flour and whisk to a paste. Gradually add the milk, whisking continuously to form a smooth sauce - you want it to be slightly runnier than a regular white sauce as it will thicken in the oven.
Stir through around 100g of the grated cheese. Return the chorizo to the pan, stir through, then season to taste. Remove from the heat and set aside.
Meanwhile, boil the macaroni in salted water according to packet instructions - or until al dente. Drain well and stir through the cheese sauce until completely coated. Taste and adjust the seasoning, as needed. Tip into an ovenproof dish.
Sprinkle with the remaining grated cheese and breadcrumbs.
Pop in the oven and bake for 20 minutes - or until the top is golden and bubbling. Leave to stand for 2 minutes before serving. Enjoy!

Notes

Make it vegetarian-friendly: you can adapt this for vegetarians by using a plant-based chorizo.
Serving suggestion: this is delicious served with a lightly dressed salad or, for ultimate comfort, some garlic bread.

Find it online: https://desertislanddishes.co/baked-chorizo-mac-and-cheese/