Chorizo Mac & Cheese

Ingredients

• 250 g Chorizo
• 3 Bell Pepper
• 200 g Manchego
• 300 g Cheddar Cheese
• 500 g Macaroni
• 15 g Rosemary
• 568 ml Whole Milk
• 2 tbsp Plain Flour
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Preheat your oven to 180°C/356°F.

2. 2

   Add your peppers to a roasting tray and cook for 45 mins, until charred and soft.

3. 3

   Remove peppers from oven. Allow to cool. Peel off skins and remove seeds.

4. 4

   Add ⅔ of the peppers to a blender with the milk and a good grinding of pepper. Blitz until smooth.

5. 5

   Crumble your chorizo into a pan with a splash of olive oil. Cook until crispy, adding a small handful of rosemary after 5 mins. Once crispy, remove rosemary and chorizo from the pan and set aside.

6. 6

   Get your macaroni on (cook for 10 mins in salted boiling water).

7. 7

   Add the plain flour to the chorizo fat and whisk it in to make a paste. Start slowly adding the blended pepper mix, whisking as you go. You should end up with a nice thick red sauce.

8. 8

   Add grated cheddar and grated manchego. Mix it in until smooth.

9. 9

   Once the cheese is melted, add your macaroni and stir to combine. Add the crispy chorizo. Slice up your remaining roasted pepper and add that too.

10. 10

    Stir everything together, and then top it with any leftover cheddar and manchego. Whack the mac and cheese under the grill for 10 mins until golden and bubbling. Remove from the oven, spoon into bowls and enjoy!