Smoky bean & chorizo mac ‘n’ cheese
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Smoky bean & chorizo mac ‘n’ cheese

By Esther Clark

Contains pork – recipe is for non-Muslims/non-pork eaters.

Add a spicy twist to mac ‘n’ cheese with chorizo, chipotle and smoked paprika, plus a stretchy mozzarella and cheddar topping

  • Prep:25 mins
    Cook:55 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 895
  • fat 48g
  • saturates 22g
  • carbs 75g
  • sugars 16g
  • fibre 9g
  • protein 41g
  • salt 2.6g

Ingredients

  • 1 tbsp olive oil
  • 200g chorizo, ½ chopped and ½ 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
  • 50g butter
  • 50g plain flour
  • 2 tsp English mustard
  • 1l semi-skimmed milk
  • grating of nutmeg
  • 250g mature cheddar
  • 100g grated mozzarella
  • 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

Tip

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 10-15 mins more until crisp and golden.

Method

  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.

  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.

  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.

  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.

  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.

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