Chorizo Crumble Mac & Cheese

Serves: 4 Time: 45 minutes

Ingredients

250g macaroni

75g unsalted butter, plus extra for greasing

1 fresh bay leaf

60g plain flour

700ml whole milk

1 tsp Dijon mustard Pinch of nutmeg

Sea salt & freshly ground black pepper

150g cheddar cheese, grated 10g parmesan cheese, grated

2 tbsp olive oil

150g cooking chorizo, finely chopped

1 clove garlic, finely sliced 100g white bread, torn into small pieces or crumbs

Green leaf salad, to serve

Method

1. Bring a large pan of salted water to the boil, add the macaroni and cook until al dente, for about 12 minutes.

2. Preheat the oven to 200C/fan 180C/400F/Gas Mark 6. Grease a large ovenproof dish with butter.

3. Melt the butter in a saucepan over a medium-high heat with the bay leaf and then whisk in the flour. Cook for 2 minutes and then gradually pour in the milk. Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce.

4. Add the mustard, nutmeg, plenty of seasoning and most of the cheese. Mix through until the cheese has melted.

5. Once the pasta has cooked, drain most of the water, leaving a few tablespoons, from the pot and pour in the cheese sauce and mix through until everything is combined.

6. In a frying pan, heat the olive oil over a medium-high heat and fry the chorizo until it has released its oil and is starting to crisp. Remove from the pan with a slotted spoon, then add the garlic and bread and fry until the crumbs are golden. Drain on kitchen towel then toss with the crispy chorizo.

7. Spoon the macaroni and cheese into the dish, then scatter over the chorizo crumb and the remaining cheese. Bake for 30 minutes until golden and bubbling. Serve with the green leaf salad.