Chorizo mac and cheese
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
  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