Macaroni Cheese with Chorizo

I think nothing can beat a homemade Macaroni cheese. We do not eat it that often, because Conor is not keen on cheesy dishes, a sprinkling of cheese on a lasagne he will cope with, while scraping the best bit off and leaving to one side, sacrilege. 

Knowing he was out for the night and knowing Chris, Granny and I love it. I set about making one, but I also fancied a spicy macaroni cheese. Its a great store cupboard dish for using leftovers up. 

I had some Mexicana cheese leftover  in the fridge and I had already decided to add it, but I also always have cooking chorizo  that needed eating.

I decided to experiment and I am so glad I did.

I made a basic roux sauce band then added the cheese and macaroni, I also used Red Leicester and decided near the end after tasting, to add a teaspoon of mustard. The chorizo gave a lovely deep orange to the sauce. I nearly devoured a bowl before it hit the oven. 

This spicy macaroni dish is heaven on a plate, spicy, gloriously cheesy and I share this dish, mainly so I remember to make it again and again.

This dish deserves a topping, next time I will be adding jalapenos, cheese and crushed tortilla chips to make real Mexican macaroni cheese!

This made a large portion for 4-6 and a small dish minus chorizo for my Granny!

Ingredients

For the Roux
75g flour
75g margarine
1 and 1/4 pints of milk.

For the dish.
100g Mexicana cheese 
150g Red Leicester or any leftover cheese.
300g macaroni
1 teaspoon English mustard optional
Black pepper.

Grated cheese for the topping.


Method
Preheat oven to 160C Fan. Gas 4

Cut the chorizo in half to let the lovely oils release fry for a few minutes until golden, set aside.

Boil the macaroni in a medium saucepan according to the packets instructions. 

Melt margarine in a large saucepan, add the flour and beat together well, cook on a low heat for 2 minutes. 

Remove from the heat and very carefully add the milk, a tiny amount at a time, making a large paste at first and very gradually adding more milk until you have a thick batter, at this point you can add the milk in larger quantity.

Return to the heat and bring to the boil, stirring all the time.

Cook on low for about 10  minutes allowing the flour to cook through.

Season the sauce with black pepper, then add the cheese and mustard stirring all the while. I keep on the lowest heat at this point to melt the cheese. 

Add in the macaroni and chorizo stir thoroughly.

At this point try to refrain from tucking in. It looks and smells great.

Add to a large ovenproof dish and add grated cheese.

I cooked for about 20 minutes, If you are really hungry and have assembled while still hot, you can grill the topping. I prefer  the baked version though.