Chorizo Topped Mac and Cheese
with Garlicky Tenderstem® Broccoli
This Chorizo Topped Mac and Cheese is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Garlic Clove
75 grams
Mature Cheddar Cheese
(ContainsMilk)180 grams
Macaroni
(ContainsCereals containing gluten)90 grams
Chorizo
10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)10 grams
Chicken Stock Paste
80 grams
Tenderstem® Broccoli
150 grams
Creme Fraiche
(ContainsMilk)1 sachet(s)
Dried Oregano
Not included in your delivery
1 tbsp
Oil for the Roux
2 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.
Once boiling, add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a large frying pan on medium-high heat (no oil).
When the pan is hot, add the chorizo and panko breadcrumbs and fry until the chorizo starts to brown, 3-4 mins.
Transfer the chorizo crumb to a bowl and set aside. Keep the pan for later.
Pop a large saucepan on medium-high heat and add the olive oil for the roux (see ingredients for amount).
Once the oil is hot, stir in the flour (see ingredients for amount). Cook until it forms a paste consistency, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see ingredients for amount) and then the chicken stock paste. Bring to the boil, then simmer until thickened, 1-2 mins.
Meanwhile, wipe out your (now empty) frying pan and pop back on medium-high heat with a drizzle of oil. Halve any thick broccoli stems lengthways.
Once the pan is hot, add the broccoli and stir-fry for 1-2 mins. Add the garlic and fry for 1 min more.
Add a splash of water and immediately cover with a lid or some foil. Lower the heat to medium and allow to cook until the broccoli is tender, 4-5 mins.
Remove the pan from the heat.
Once the sauce has thickened, stir in the creme fraiche, then remove from the heat.
Add the dried oregano and Cheddar, stir until well combined. Taste and season with salt and pepper if needed.
Add the cooked pasta to the sauce and stir to combine. TIP: Add a splash of water to loosen if needed.
When everything is ready, spoon the mac and cheese into your serving bowls and sprinkle over the chorizo crumb.
Serve with the garlicky broccoli.
Enjoy!