From Dean Edwards book 'Cook Slow', this comforting creamy macaroni cheese with crunchy chorizo crumb is a real cheat’s treat. Out goes the time-consuming white sauce and in comes time-saving store cupboard ingredients.
- 400g Dried macaroni pasta
- 1 x 410g Can of evaporated milk
- 600ml Milk (slow cooker method only)
- 100g Cheddar cheese, grated
- 100g Monterey Jack cheese,grated
- 50g Parmesan cheese, grated
- 4 tablespoons Tomato ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon Garlic powder
- Couple of drops Hot sauce
- - Chorizo crumb:
- 3 tablespoons Olive oil
- 40g Butter
- 100 Chorizo sausage, cut into very small dice
- 1 Small ciabatta roll, grated or blitzed to large crumbs
- Conventional Method...Preheat the oven to 190°C (375°F), Gas Mark 5. Cook the macaroni according to the packet instructions. Drain and set aside.
- While the pasta is cooking, make the chorizo crumb. Heat the oil or butter in a pan, then add the chorizo and cook for a couple of minutes. Throw in the breadcrumbs and cook over a medium heat for 1 minute. Remove from the heat and set aside.
- Pour the evaporated milk into a separate pan, then add two-thirds of the grated cheese along with the ketchup, mustard and garlic powder and stir until melted. Season and add hot sauce to taste (if using). Add the pasta and stir to make sure it’s well combined. Transfer to an ovenproof baking dish, then sprinkle with the remaining cheese and the chorizo crumb.
- Bake in the oven for 20 minutes, until golden. Leave to stand for a few minutes before serving with a crisp side salad.
- Slow Cooker Method...Pop your pasta into your slow cooker, then add the evaporated milk, milk and two-thirds of the grated cheese along with the ketchup, mustard and garlic powder. Season and add hot sauce to taste (if using) and stir well. Press downto make sure the pasta is submerged. Cook on the low setting for 2 hours. Remove the lid, stir and add a little more milk if it needs it, then scatter over the remaining cheese. Cook for a further 30 minutes. Make the chorizo crumb (as above)
How to cheat...
- Save time, give up the grating
Time is precious so save some by buying pre-grated bags of cheese, ready whizzed breadcrumbs and chopped chorizo.
- It’s getting hot in here!
Get your oven up to temperature before your friends arrive for macaroni in minutes.
How to show off...
- Hooray for jalepenos!
If you like a bit of spice, why not finely chop up some jalepeno peppers and sprinkle over to serve. Kapow!
- Exciting enamelware
If you want to really impress friends why not bake the macaroni cheese in these individual enamelware dishes.
- What if I don’t have parmesan?
Grana Padano or Pecorino Romano will be just as good.
- What is I don’t have a weighing scale?
No problem, 50 grams of Parmesan is around half a cup.
- What cocktail recipe would go well with macaroni cheese?
Why not try our old fashioned cocktail recipe. The smoky whisky compliments the salty chorizo crumb.
- Where was this recipe from?
This recipe is an extract of ‘Cook Slow’ by Dean Edwards.