As the days get colder and the light gets lower there is nothing more comforting than a cozy night in with an indulgent meal. In our latest in-store demo with our resident chef Dean Edwards we were treated to this delicious Three Cheese Mac with Chorizo Crumb, an unctuous mix of smooth cheese sauce, spicy chorizo and crunchy breadcrumb topping.

NE Appliances Demo Three Cheese Mac with Chorizo Crumb (serves 4)

 

400g dried macaroni pasta

1 small onion finely diced

1 x 410g tin evaporated milk

60ml tomato ketchup

1 tsp. Dijon mustard

100g Cheddar cheese grated

100g grated mozzarella cheese

50g Parmesan cheese grated

100ml milk

Couple of drops of hot sauce

 

Garlic Bread Chorizo crumb:

100g chorizo very small dice

2 cloves garlic crushed

40g butter

2 tbsp. fresh parsley finely chopped

½ small ciabatta roll grated or blitzed to a large crumb

 

Method:

 

1: Cook the macaroni to the packet instructions, drain and set to one side.

 

2: In a large pan, fry the onion in a splash of oil until softened then pour the evaporated milk, ketchup, mustard, 2/3 of the grated cheese and stir until melted, season with salt and pepper and add the hot sauce to taste. Add in the pasta and stir to make sure it’s well combined, at this point add the milk if you like a looser sauce. Transfer to an oven proof baking dish then sprinkle with the remaining cheese. Bake in a pre-heated oven set at 200c / gas mark 6 for 15 minutes or until golden. Leave to stand for a few minutes before serving.

 

3: While the Mac is baking, make the crumb. Heat the butter in a pan then add in the chorizo and garlic, cook for a couple of minutes until the chorizo releases its oils. throw in the breadcrumbs and cook over a medium heat for a couple of minutes until golden. Finally season with salt and pepper then stir through the parsley.

 

4: To serve, sprinkle the crumb onto the mac then portion into bowls.