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Macaroni cheese chorizo bake recipe

93 ratings

Cook up a feast for a crowd with this luxurious, oozy chorizo mac and cheese bake. A classic cheese sauce coats classic macaroni pasta with chunks of salty, smoky chorizo in this indulgent recipe. See method

Serves 8
20 mins to prepare and 1 hr to cook
903 calories / serving

Ingredients

1kg macaroni
1 tbsp olive oil, plus a splash
2 onions, finely chopped
225g Tesco Finest chorizo ring, skin removed and roughly chopped
25g butter
3-4 tbsp plain flour
1ltr whole milk
400g extra-mature Cheddar, grated
1 tsp smoked paprika, plus extra for the topping

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1095kj
903kcal 45%
Fat
38g 55%
Saturates
19g 93%
Sugars
11g 12%
Salt
2.2g 36%

of the reference intake
Carbohydrate 108.1g Protein 38.6g Fibre 4.3g

Method

Preheat the oven to gas 6, 200°C, 180°C fan. Bring a large pan of salted to the boil. Add the macaroni and cook for 6-8 mins, then drain and toss with a splash of olive oil to stop it sticking; set aside.

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Add the onions and chorizo to a large roasting tin, toss with the remaining olive oil and season. Roast in the oven for 15-20 mins until the onion is soft.
Meanwhile, prepare the sauce by making a roux. Melt the butter in a large pan, then stir in the flour until fully combined. Cook for 1 min, stirring constantly, then begin to trickle in the milk, stirring continually with a wooden spoon. If the mixture starts to become lumpy, use a balloon whisk to stir as you pour in the rest of the milk. Simmer gently until thickened, then remove from the heat and stir in the cheese and paprika. Season to taste.

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Tip the chorizo, onions and macaroni into the sauce and stir to combine. Spoon the macaroni mixture into the roasting tin or a large ovenproof dish and sprinkle over a little more paprika. Bake for 25-30 mins until piping hot and the top is bubbling and golden.

Freezing and defrosting guidelines

To freeze, add the macaroni mix to the roasting tin or ovenproof (and freezerproof) dish and leave to cool completely. Wrap well, label and freeze for up to 1 month. To serve, remove from the freezer and defrost, cooking as per step 3. Alternatively, freeze in plastic zip lock bags in individual portions.

To reheat, cover loosely with foil and bake at gas 5, 190°C, 170°C fan for 50 mins until piping hot.

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