Now This Is gorgeous
American classic with a twist - macaroni cheese with chorizo.
Ingredients
For the macaroni and cheese with chorizo:
350 g dried macaroni pasta
1 red pepper
100 g chorizo, diced
1 red onion, finely diced
1 garlic clove, crushed
1x 410 g tin evaporated milk
80 ml tomato ketchup
1 tsp English mustard
100 g mature cheddar
100 g Monterey jack cheese, or mild cheddar
A couple drops of hot sauce, of your choice
For the apple and walnut salad:
1 Granny Smith apple, sliced thinly
3 handfuls watercress
20 g walnuts
2 small shallots, finely sliced
Juice of 1/2 lemon
30 ml olive oil
½ tsp Dijon mustard
Method: How to make Macaroni and cheese with chorizo
1
Blacken the pepper over a gas flame of under a very hot grill. Place into a bowl and cover with clingfilm, this will make the skin easier to remove. When cooled slightly, peel the blackened skin, then de-seed and very finely chop. Don’t worry if some black bits remain, this will add flavour.
2
Cook the macaroni according to the packet instructions, drain and transfer to an oven-proof baking dish.
3
Fry off the chorizo, onion and garlic in some oil for around 5 minutes until softened, then add the pepper, evaporated milk, ketchup, 2/3 of the grated cheese and stir until melted. Season and add the hot sauce to taste, pour over the pasta, making sure it’s well combined, then sprinkle with the remaining cheese. Bake in a preheated oven (180C/Gas 4) for 30 minutes. Once cooked, remove and leave to stand for 5 minutes before serving.
4
Make the dressing for the salad by whisking the mustard, olive oil and lemon juice together. Season with salt and pepper. Just before serving, dress the watercress and shallots and serve with the sliced apple and a scattering of walnuts.
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