Chorizo Mac and Cheese
Mac and cheese is total comfort food, and this Chorizo mac and cheese is a Spanish twist on an American classic.
Servings: 4 servings
Calories: 607kcal
Ingredients
- 200 g Macaroni
- 150 g Butternut squash cut into small cubes
- 140 g Cauliflower cut into small florets
- 640 ml Cheese sauce
- 100 g Mozzarella grated
- 100 g Chorizo cut into small cubes
Instructions
- Make 640 ml Cheese sauce by following the recipe for our Easy Cheese Sauce. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 200 g Macaroni, 150 g Butternut squash and 140 g Cauliflower in a pan of boiling water. Reduce the heat and simmer for 12 minutes.
- Heat a dry frying pan over a low heat and gently cook 100 g Chorizo.
- Drain the macaroni and vegetables and return to the pan. Pour in the cheese sauce and mix well.
- Remove the chorizo from the pan, taking care not to take out too much of the oil that has been released. Add to the macaroni and mix well.
- Transfer to a baking dish and top with 100 g Mozzarella.
- Bake in the oven for 20 minutes.
Notes
- Make the topping of this chorizo mac and cheese extra crispy by mixing some panko breadcrumbs in to the mozzarella.
- If you love some spice in your meals, you can add a sprinkle of red chilli flakes to the cheese sauce.
- Add a boost of greens to this by stirring in some spinach at the same time as the cheese sauce.
- If chorizo isn't your thing, then you can swap it for cooked chopped bacon.
Nutrition
Serving: 1portion | Calories: 607kcal | Carbohydrates: 50g | Protein: 28g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 95mg | Sodium: 781mg | Potassium: 568mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4963IU | Vitamin C: 26mg | Calcium: 455mg | Iron: 3mg
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