Super-sharer Smoky Chorizo Mac ’n’ Cheese

Preheat oven to 200ºC/ Fan 180ºC/ Gas Mark 6

Cook the pasta according to packet instructions. Drain and set aside.

Place the 3-ply Stainless Steel 28cm Sauteuse over a medium heat and add the chorizo. Fry for 4-5 minutes until the chorizo has released its oils and turned crispy. Spoon out 1/3 of the chorizo into a bowl and set aside for later.

Add the onion to the remaining chorizo and fry for a further 4-5 minutes until the onion starts to soften. Stir through the tomatoes and remove from the heat.

In a clean saucepan, over a low to medium heat, melt the butter before sprinkling in the flour. Stirring continuously to ensure the flour does not burn, cook for 1 minute before gradually adding the milk. At this stage you might want to swap the spoon for a silicone whisk to remove any lumps. Keep slowly stirring, adding the milk until you have used up all the milk and have a smooth glossy sauce.

Add the grated cheese to the sauce, stirring through to melt thoroughly. At this stage the sauce will start to thicken although still a little loose, but the pasta will soon absorb it. Season to taste.

Add the cooked pasta to the chorizo pan and stir all the ingredients together. Pour over the cheese sauce to coat all the pasta. Set aside whilst you make the crumb.

Place the reserved chorizo in a blender along with the breadcrumbs and blitz until a crumb consistency is achieved. Sprinkle the topping over the pasta before placing in the preheated oven for 25 minutes.

Remove from the oven and allow to sit for 2-3 minutes. Finish with a sprinkling of roughly chopped parsley.

Cook's Notes

You can use any pasta for this dish but look for a shape that can hold lots of cheese sauce like fusilli.

Don't like smoked cheese? Simply swap for any cheese you like just ensure you have 300g cheese and the recipe will be delicious.