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Ultimate Triple Cheese Chorizo Mac and Cheese

Ultimate Triple Cheese Chorizo Mac and Cheese

with Garlic Baguette and Baby Leaf & Tomato Salad
4.0(132)
Recipe Development Team
Recipe Development TeamUpdated on May 06, 2025
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Calories
: 
1443 kcal
Protein
: 
49.6g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • Sesame
  • May contain traces of allergens
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten May contain traces of: Sesame)

180 grams

Macaroni

(Contains: Cereals containing gluten May contain traces of: Soya)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

30 grams

Red Leicester

(Contains: Milk)

125 grams

Baby Plum Tomatoes

90 grams

Diced Chorizo

(Contains: Milk)

1 sachet(s)

Central American Style Spice Mix

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Baby Leaf Mix

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Energy (kJ)6039 kJ
Energy (kcal)1443 kcal
Fat84.7 g
of which saturates40.3 g
Carbohydrate120.8 g
of which sugars13 g
Dietary Fibre8.1 g
Protein49.6 g
Salt6.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Colander
•Large Saucepan
•Bowl
•Grater
•Large Frying Pan

Instructions

PDF
Pasta On
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt. When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Finish the Prep
2

While the pasta cooks, grate the Cheddar and red Leicester.

Halve the baby plum tomatoes.

Add the baby plum tomatoes to a bowl and drizzle over the olive oil (see pantry for amount). Season with salt and pepper, then set aside for later. 

Get Frying
3

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 5-6 mins.

Add the Central American style spice mix and fry for 1 min more. 

Make your Sauce
4

Stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. 

Cheese Please
5

Melt in the Cheddar, red Leicester and the Italian style cheese.

Stir the cooked pasta through your cheese sauce. 

Just before you're ready to serve, toss the baby leaves with the tomatoes. 

Serve Up
6

Share your mac and cheese between your bowls and sprinkle over the crispy onions to finish.

Serve your salad in a bowl and the garlic baguettes on a plate on the side.

Enjoy! 

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