Rich Macaroni Cheese with Chorizo

 

Introduction

It’s pretty difficult to go wrong with a macaroni cheese, I mean really, it’s in the name (granted I used penne but let’s just think of it as Jumbo Macaroni.)  Nonetheless, that doesn’t mean we can’t make a macaroni cheese go righter…rer.  With the simple addition of some booze and spicy sausage, we can turn something from School-Lunch average to Dinner Party Superb.

Ingredients

  • Hard, strong cheese (I find Red Leicester gives a lovely colour, but cheddar will of course work perfectly well.)
  • Macaroni or any other macaroni-like pasta.  Tubes work best because they fill with the sauce
  • Milk 
  • Flour
  • Butter
  • White Wine
  • Chorizo (or any other spicy sausage)

Method

  1. Preheat oven to 180C.
  2. Set the pasta boiling in VERY well salted water.  It makes a difference, I promise you.
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  3. Grate the cheese and slice the chorizo.
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  4. In a pan, melt a fairly large amount of butter and add the chorizo.  Fry well, until the butter is turning orange from the chorizo juices.
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  5. Add a similar amount of flour as you did butter and stir in well, cooking on a medium heat until the mixture becomes very thick.
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  6. Pour in the white wine (a glass or so) and continue to stir for a few minutes.  It should still be very thick, forming easily into peaks.
    IMAG2747_BURST018IMAG2748
  7. Slowly pour in COLD milk, and stir gently over a medium heat.  Continue until the mixture has thickened to a soupy texture.
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  8. Add the cheese and reduce the heat.  Stir through until thoroughly incorporated.  The mixture should be velvety.
    To thicken at this stage, either mix some cornflour and water in a dish and stir through, add more cheese or reduce the mixture.
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  9. Drain the pasta and put into an oven safe dish.  Pour over the sauce and mix, so all the pasta is covered.
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  10. Bake in the oven until to your liking – for an extra treat sprinkle with breadcrumbs first.
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Serving and Storage

Serve in medium sized bowls with a refreshing drink, as this really is a VERY rich dish.  If you must have more carbs, of course garlic bread will work.

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This will keep for 2 or 3 days in the fridge, and can easily be heated in the microwave.  Whilst the taste is still there when cold, the sauce gets a tad too thick.

What do you like to spice up your pasta with?  Let us know in the comments below.

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