Name: Chorizo Mac & Cheese
Total time: 30 min
Yield: 4
Ingredients: 250g Chorizo; 3 Red Peppers; 200g Manchego; 300g Cheddar; 500g Macaroni; Bunch of Rosemary; 1 Pint Whole Milk; 2 Tbsp Plain Flour; Salt; Black Pepper; Olive Oil

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We've made a lot of Mac and Cheeses, but this one is really special. The spicy smokiness of the chorizo is beautiful.

Chorizo Mac & Cheese

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

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

Add 2/3 of the peppers to a blender with the milk and a good grinding of pepper. Blitz until smooth.

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

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

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

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

Once the cheese is melted, add your macaroni. Stir it in. Add the crispy chorizo. Slice up your remaining roasted pepper and add that too.

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

A jar of charred peppers in oil are a handy alternative to roasting the peppers if you want to save time.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£8-12

Z49 A9832 3

Dinner

Preheat your oven to 180°C/356°F.

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

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

Add 2/3 of the peppers to a blender with the milk and a good grinding of pepper. Blitz until smooth.

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

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

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

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

Once the cheese is melted, add your macaroni. Stir it in. Add the crispy chorizo. Slice up your remaining roasted pepper and add that too.

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

Back to Uni

Chorizo

Gram

Bell Pepper

Manchego

Cheddar Cheese

Cheese

Macaroni

Pasta

Rosemary

Whole Milk

Millilitre

Plain Flour

Tablespoon

Salt

Black Pepper

Olive Oil

Bakes

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