I love food blogs. That’s one of the reasons I started one. But I digress — basically, food blogs are fantastic. I can lose myself in them for hours, looking through pretty pictures, salivating at intriguing flavour combinations and stealing ideas getting inspiration for my own recipes.
One of my favourite food blogs is Damn Delicious. I don’t need to explain why, just one quick click onto it will do that for you. A while ago, I saw a recipe for Chorizo Mac ‘n’ Cheese go up on Damn Delicious and I knew — knew — that I was going to make a version for myself.
It’s slightly edited to suit my tastes (I couldn’t handle the heat of the original and I prefer cooking chorizo to salami) and the fact that I threw in some random stuff I found in the kitchen, but it’s the same basic idea. I’m fairly certain it matches up in terms of yumminess, too, because I ate this until I could feel macaroni seeping out of my pores. It is GOOD.
- 200g of macaroni
- 200g of chorizo cooking sausage
- 1 small red onion
- 1 red pepper
- 1 green pepper
- 1 chilli
- 2 tablespoons of flour
- 240ml of milk
- 160g of grated cheddar
- 100g of baked beans
- 120g of canned sweetcorn
- Preheat the oven to 190C. Roughly dice the cooking chorizo, the red onion, the red pepper and the green pepper. Deseed and dice the chilli
- Cook the macaroni according to the packet instructions, draining it once it's finished. Whilst you’re waiting for it to cook, spray a large frying pan with Fry Light and cook the chorizo for about 4-5 minutes, until it’s just starting to get crispy and it’s leaking oil all over the place
- Then add the onion, peppers and chilli. Cook, stirring well, until the onions and peppers are soft
- Add the flour and stir until it’s nicely mixed in. Then add the milk, a splash at a time, stirring well between each addition so it’s fully combined. You’ll end up with a thick, gloopy sauce. Then add 100g of the cheese. Stir until it’s melted, then take the pan off the heat
- Mix the macaroni, chorizo mix, beans and sweetcorn together. and spread into an ovenproof dish sprayed with Fry Light. Sprinkle over the remaining cheese
- Bake for 20-25 minutes, until the house smells delicious and the top looks golden brown
- Let it cool for at least 5 minutes (You’ll burn your tongue if you don’t) and spoon it onto plates