Alright, listen up. I’m proud of pretty much every recipe I put on this blog, but this one I am ESPECIALLY proud of.
When I first moved to London and was eating myself into a frenzy, I was amazed by the different types of mac ‘n’ cheese on offer. We weren’t in the midst of the mac ‘n’ cheese revival at this point (I volunteered at a children’s festival on Saturday. For lunch I waited 45 minutes and paid £7 for a scoop of mac ‘n’ cheese from a M&C dedicated food cart – we have reached Peak mac ‘n’ cheese) but it was still amazing to me. I saw a recipe for mac ‘n’ cheese which included chorizo and immediately went about replicating it. It was delicious. It also probably contained around eleven thousand calories.
And then, in February, I made a chorizo mac ‘n’ cheese with Lucy and it was one of the most delicious things I’ve ever eaten. But I’m on a diet, trying to lose five and a half stone, and eating a shit load of pasta and cheese probably isn’t going to help with that.
Or is it?
I found a way to make a lighter cheese sauce in a Slimming World magazine, and jumped on it. I tried this, I made it, I ate it. I still lost weight that week.
Honestly, this recipe is incredible. The sauce is much lighter than the thick cheesey sauce you’d get usually, but it doesn’t taste lighter. It uses less pasta, but with beans and sweetcorn it doesn’t taste like it does. The chorizo seeps into everything and make it tastes like there’s a small party in your mouth – I’d say a party of angels dancing on your mouth, but it tastes far too cool to be angels. More like a party of breakdancers, or a party of really cool people with bears and/or brightly coloured hair and canes tapdancing on your tongue whilst singing an a cappella version of “Happy”.
Did I go too far in that previous paragraph? Maybe. Make the mac ‘n’ cheese and get back to me, because having eaten it I really don’t think I did.
- 200g of macaroni
- 200g of chorizo, diced
- 1 large red onion, diced
- 1 red pepper, roughly diced
- 1 green pepper, roughly diced
- 1 chilli, deseeded and diced
- 40g of low-fat grated cheddar
- 1 can of of baked beans
- 120g of sweetcorn
- 300ml vegetable stock
- 200g Quark
- 2 eggs
- Salt and pepper
- 120g of low-fat grated cheddar
- Preheat the oven to 190C.
- Cook the macaroni in lightly salted water according to the packet instructions. You want it to cook until it’s still got a bite to it, as it will cook more in the oven. Drain, then set aside
- Spray a large frying pan with Fry Light and fry the onion until translucent. Then add the peppers, chilli and chorizo. Cook until the peppers are soft
- Mix all of the ingredients for the sauce together. Mix the drained pasta with the sauce, the vegetables and chorizo, the baked beans and the sweetcorn. Stir until everything is coated in the sauce
- Press into an ovenproof dish and sprinkle over the remaining 40g of cheese. Bake for 20-25 minutes, leave to cool for five minutes, and serve.