Skip to main content

Smoky bean & chorizo mac ‘n’ cheese

 


Method 1

Ingredients

1 tbsp olive oil

200g chorizo

1/2 chopped and 1/2 sliced into rounds

1 onion

finely sliced

1 garlic clove

crushed

2 tsp smoked paprika

1-2 tbsp chipotle chilli paste

1 tsp ground coriander

400g can chopped tomatoes

½ tbsp light brown soft sugar

400g can mixed beans

drained

400g macaroni pasta

For the cheese sauce

50g butter

50g plain flour

2 tsp English mustard

1l semi-skimmed milk

grating of nutmeg

250g mature cheddar

100g grated mozzarella

For the guacamole

1 large ripe avocado

peeled and stoned

1 lime

zested and juiced

1 small red chilli

finely chopped

½ small bunch of coriander

finely chopped

step 1

Heat the oil in a large heavy-based frying pan or flameproof casserole dish set over a medium heat and fry the chorizo for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside on a plate lined with kitchen paper.

step 2

Add the onion and fry for 8-10 mins, or until sticky and golden. Add the garlic, paprika, chipotle paste and ground coriander, then tip in the tomatoes, sugar and beans. Stir everything together and simmer, uncovered, for 15 mins or until reduced. Stir the chorizo back into the pan and season to taste.

step 3

Meanwhile, make the cheese sauce. Melt the butter in a pan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard. Remove from the heat and gradually whisk in the milk, a little at a time. Return the pan to the heat and cook for 3-4 mins more, whisking continuously until thick and smooth. Grate over some nutmeg, stir in 200g of the cheddar and season to taste.

step 4

Heat the oven to 200C/180C fan/ gas 6. Cook the pasta in a pan of boiling water for 2 mins less than the pack instructions. Drain and toss with the cheese sauce. Tip the cheesy pasta into a large baking dish, then drop the smoky bean mixture into it in spoonfuls. Top with the remaining cheddar and the mozzarella, then bake for 25 mins, or until golden and bubbling.

step 5

Meanwhile, make the guacamole. Put the avocado flesh in a bowl with the lime juice and zest, and roughly mash to a chunky texture. Stir through the chilli and half the coriander and season to taste. Serve the mac ‘n’ cheese with guacamole on the side, with the remaining coriander scattered over.

RECIPE TIPS

MAC ‘N’ CHEESE BALLS

Roll any leftover cold mac ‘n’ cheese into walnut-sized balls and coat in flour, beaten egg and breadcrumbs. Put in a roasting tin, drizzle with sunflower oil and bake at 220C/200C fan/gas 8 for 10 mins. Give the tin a shake and bake for another 10-15 mins until crisp and golden.

Method 2

🧀 Smoky Bean & Chorizo Mac ‘n’ Cheese

Ingredients (serves 4)

For the pasta base:

10 oz (280 g) macaroni or other short pasta

1 tsp olive oil

For the sauce:

1 cup (120 g) chorizo, diced (use Spanish-style for smoky flavor or turkey chorizo for a lighter version)

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp flour

1 ½ cups (375 ml) semi-skimmed milk (or any milk of choice)

½ cup (120 ml) low-sodium chicken or vegetable broth

1 tsp smoked paprika

½ tsp mustard powder (optional, for tang)

Salt & black pepper, to taste

1 cup (100 g) reduced-fat cheddar, grated

¼ cup (25 g) Parmesan, grated

For the beans:

1 can (15 oz / 400 g) mixed beans or cannellini beans, drained and rinsed

For topping (optional):

¼ cup breadcrumbs (panko or whole-grain)

1 tbsp Parmesan

Sprinkle of smoked paprika

🔥 Instructions

Cook the pasta:

Boil macaroni in salted water until just al dente. Drain, toss with olive oil, and set aside.

Cook the chorizo:

In a large skillet or saucepan, cook diced chorizo over medium heat until it starts to crisp and release its oil.

Remove with a slotted spoon and set aside, leaving about 1–2 tsp of oil in the pan.

Make the sauce:

Add chopped onion to the pan and cook until soft (3–4 minutes).

Stir in garlic and cook 1 minute more.

Sprinkle in the flour and stir for 30 seconds to create a roux.

Gradually whisk in milk and broth, stirring constantly until smooth and thickened.

Add smoked paprika, mustard powder, salt, and pepper.

Add cheese and beans:

Reduce heat to low and stir in the cheddar and Parmesan until melted.

Add the drained beans and cooked chorizo. Mix well.

Combine with pasta:

Stir the pasta into the sauce until fully coated.

Optional bake:

Transfer to an oven-safe dish, top with breadcrumbs, Parmesan, and a pinch of smoked paprika.

Broil or bake at 400°F (200°C) for 8–10 minutes until golden and bubbling.

💡 Tips & Variations

Make it lighter: use turkey chorizo or even soy chorizo; swap half the cheese for nutritional yeast.

Add greens: stir in spinach or kale before baking for extra nutrients.

Boost the smokiness: add a few drops of liquid smoke or extra smoked paprika.



Labels:

Comments

Post a Comment

Popular posts from this blog

Reuben sandwich

  Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...
Post a Comment
Read more

Ham, cheese & potato pie

  Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more