What is the best pasta to use for this Gouda 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. And a personal favourite is shell shaped pasta.

Can I add any vegetables to this Gouda Mac and Cheese?

Of course! I tend to serve my veggies on the side but you can add 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.

What can I serve with this Gouda Mac and Cheese?

I like to serve this Gouda 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.

Gouda Mac and Cheese with Chorizo

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

Author: Margie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 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 (optional)
50g plain flour
About 750 ml full-fat milk
150g gouda, grated (or use extra mature Cheddar) * you can use up to 450g grated cheese depending on how cheesy you like it (see Notes)
Salt and freshly ground black pepper, to taste
300g dried macaroni pasta
25g breadcrumbs (optional)

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Instructions

Preheat the oven to 190C 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 120g 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 ( reserving some of the pasta cooking water) and stir through the cheese sauce until completely coated. Taste and adjust the seasoning, as needed. If it's looking really thick you can loosen it a little with some pasta cooking water but you don't want loads - probably only 50-100ml and you may not find you need any. 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

Cheese: If you want it more on the cheesy side, I have added 450g grated cheese in the past and it's good!! I recommend 150g grated cheddar, 150g grated gouda and 150g grated mozzarella. But red leister is also really good, as is parmesan. And this is a great one for using up the odds and ends you might have left from a cheeseboard. Don't get me wrong, 150g cheese is really good and works really well but just know you can add more cheese if you want to.

Make this one pan and save on the washing up: this is easily a one pan dish if you want it to be. Simply choose an oven safe frying pan and then fry the chorizo in the pan first. Once crispy remove it and set aside. Make the white sauce in the pan and once you've done the rest of the recipe tip in the boiled pasta and pop the whole lot in the oven. Bring to the table hot from the oven and enjoy!

Oven or grill: I like a baked Mac and cheese so I always tend to bake mine but I know a lot of people prefer them grilled. If this is you, simply preheat the grill to and pop the Mac and cheese under for about 5 minutes until the top is golden and bubbling. Serve immediately. Grilling it this way will result in a looser Mac and cheese - when you bake it, it tends to get a little thicker and stodgier - but stodgy in a good way! It just depends on how you like yours.

Make it vegetarian-friendly: you can adapt this for vegetarians by using a plant-based chorizo.

To make this ahead of time: You can assemble the whole dish until the breadcrumbs and extra cheese on top. Pop it in the fridge until ready to use. It will keep for 1-2 days before serving. Bring to room temperature, top with breadcrumbs, before placing in an 190c oven for 25 minutes until hot all the way through (it may take longer if it's still very cold in the middle before heating).

To store: Any leftovers can be kept in an airtight container in the fridge for up to 5 days.

To reheat: If reheating individual portions of leftovers, I like to just blast in the microwave on high for 2 minutes roughly (depends on your microwave) until hot all the way through.

To freeze: You can assemble the whole dish until the breadcrumbs and extra cheese on top. Wrap in clingfilm and place in freezer. It will keep for 2 months. When ready to eat, defrost and bring to room temperature, top with breadcrumbs, before placing in an 190c oven for 20 minutes until hot all the way through (it may take longer if it's still very cold in the middle before heating).

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