Serves 3
Ingredients:
250g macaroni
700ml cold milk
75g butter, plus extra for greasing
50g plain flour
1 tsp wholegrain mustard
Pinch of nutmeg
200g cheddar cheese grated
50 g parmesan cheese grated
Sea salt and ground black pepper
100 g chorizo chopped
1 tsp smoked paprika
Method
Fill a large pot with water and and bring to the boil over a high heat. Add the macaroni and cook until al dente, roughly 12 minutes.
Preheat the oven to 200C. Grease three individual ramekins.
Melt the butter in the saucepan over a medium heat, then whisk in the flour. Cook for two minutes then pour in the milk. Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce.
Add the wholegrain mustard, a pinch of nutmeg and three-quarters of the cheese and season with salt and pepper. Mix through until the cheese has melted.
Pour the cheese sauce over the pasta in the pot and mix through until everything is well combined.
Divide the past between the 3 dishes.
Next chop the chorizo into cubes and fry in a dry pan until crispy. (There is no need to add oil with chorizo as it is full of natural oil).
Spread chorizo between three dishes and add roughly half a teaspoon of paprika per dish.
Sprinkle the dishes with the remaining cheese and pop into the oven to cook for 25 mins or until the top has turned golden brown.
Remove from the oven and allow to cool slightly.
Enjoy!
This Recipe was adapted from Donal Skehan’s Mac & Cheese 3 ways Recipe
