I love Mac n Cheese and I love homemade Mac n Cheese because let’s admit it, you can put whatever you want in and do it however you want it. I whipped up this ”gourmet” version couple of weekends ago and it went down a treat, I had a lot of leftovers so brought them into work on Monday and everyone loved it.
These amounts will serve 4 people(fairly hungry people)
- 350g macaroni
- 225g chorizo ring, finely diced
- 150g smoked pancetta
- 80g panko breadcrumbs
- 40g flour
- 40g butter
- 70g grated Parmiagiano Reggiano
- 200g grated cheddar
- 400ml milk
- 5 tablespoons of Franks’ Wings Sauce(or any hot sauce of your choice)
- Boil a kettle and cook macaroni in salted water per instructions.
- Meanwhile, fry off the chorizo till crisp and set aside. Then cook off the pancetta for 6-8 minutes and set aside.
- In a small sauce pot make béchamel by melting the butter and mixing in the flour carefully over a medium heat, don’t over cook as it will become rubbery and won’t mix in with milk(I may or may have not had to throw away first batch!). Once your roux is done start pouring in milk, bit by bit and stirring constantly(I use a mini whisk to make it easier). Cook for a couple of minutes until it thickens, add salt and pepper to taste and a 1.5 spoonfuls of hot sauce. Take of the heat and stir in the cheddar.
- Preheat the oven to 180 degrees.
- Drain the macaroni and add chorizo & the rest of hot sauce to it, stir in well. Add the béchamel sauce to the mixture.
- Layout mixed macaroni into a large baking tray.
- Mix pancetta, breadcrumbs and parmiagiano reggiano and spread evenly on top of macaroni.
- Pop in the oven for 20 minutes.
Take out of the oven, plate up and enjoy. It doesn’t come out as creamy as traditional mac n cheese, but it’s full of flavour from the hot sauce and chorizo and it has a lovely crunch to it. Drink suggestion: a rich dark porter, Brew Dog’s Brixton Porter will help it go down.