Chorizo Mac and Cheese

Mac and cheese is already one of the ultimate comfort foods and chorizo mac and cheese puts this dish on another level. Whilst the recipe below is enough for 3-4 people, I have to be honest and tell you that I make this same amount for the two of us! It really is that delicious that we always go back for seconds and thirds.

chorizo mac and cheese with spinach de engelse buurvrouw recept ovenschotel

This recipe is FODMAP-friendly as I need to limit my intake of wheat and dairy but if you don’t have any issues with these then feel free to substitute the pasta, milk and cheese for your regular options – quantities can stay the same as in the recipe.

When I started on the low FODMAP diet, finding a decent wheat-free pasta was high on my list of priorities. I love pasta; I love its versatility and ease to use for dinners and also in salads and soups. Removing pasta from my eating habits was not an option for me so, over time, we tried and tested a number of different pasta brands. We now most often buy Sam Mills Pasta d’oro – a 100% corn pasta – and we use their fusili, penne, spaghetti and of course their macaroni.

Using cornflour also removes the need for wheat flour to thicken the cheese sauce, again keeping this dish low FODMAP.

I also use lactose-free milk to make the cheese sauce and although I usually use grated jong belegen cheese, which contains traces of lactose, you could use a cheese such as gouda, cheddar or edam which have such low levels of lactose that even some people with an intolerance are able to handle them.

Note: if you have a dairy intolerance, are highly allergic/intolerant to cheese, or you just know that cheese is a no-go for you, then obviously please don’t make this dish!

From start to finish, this dish can be made in 30 minutes – that includes prep time, cooking and oven time. I cook the three parts of this recipe (1. chorizo and spinach / 2. pasta / 3. cheese sauce) simultaneously in different pans on the hob. Then it’s just 15 minutes in the oven to get a crunchy, cheesy top and you are ready to serve.

Of course, you could also leave the chorizo and spinach out of this dish and just follow the other steps of my recipe to make a classic mac and cheese. Sometimes a simple classic is all you need!

Print Recipe
Chorizo mac and cheese
de engelse buurvrouw chorizo spinach mac and cheese gluten free
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
de engelse buurvrouw chorizo spinach mac and cheese gluten free
  1. Pre-heat oven to 190°C (375°F)
Chorizo & Spinach
  1. Put the spinach in a bowl to start defrosting
  2. Slice the chorizo into 3mm coins (if not already pre-sliced) and then slice each coin into quarters
  3. Fry the chorizo in a frying pan on a medium-low heat for 4-5 minutes so it releases some of its oil and starts to brown
  4. Add the spinach to the frying pan and keep stirring so that it cooks through with the chorizo. Turn the heat to low and leave to fry for a further 2-3 minutes
  1. Cook in a large saucepan according to instructions on the packet. Drain the water once it's cooked and put the drained macaroni back in the saucepan
Cheese Sauce
  1. Put the cornflour in a small bowl and add 2 tablespoons of milk to it. Stir well until the cornflour has completely mixed into the milk
  2. Put the remaining milk in a small saucepan and bring to the boil
  3. Once the milk is boiling, slowly pour in the cornflour and milk mixture from the small bowl. Lower the heat so the milk in the pan is now simmering and keep stirring until the milk thickens.
  4. As the milk thickens, add approximately 80g of the grated cheese and keep stirring until the cheese has melted. Once the cheese has melted, turn the heat off. Season with salt and pepper
Mac & Cheese
  1. In the saucepan with the drained macaroni in, add the chorizo and spinach and the cheese sauce. Mix well
  2. Pour the mixed mac and cheese into an oven dish (tip: lightly grease the oven dish with some olive oil to make it easier to wash up later)
  3. Evenly spread the remaining grated cheese (approx. 20-30g) over the top and sprinkle with a light dusting of paprika powder
  4. Put dish into the oven for 15 minutes or until the grated cheese has browned and is crispy
  5. Take the dish out of the oven and serve in bowls

chorizo mac and cheese recipe gluten free lactose free fodmap friendly

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