December Recipe: Squash and Chorizo Mac n Cheese

This a definite winter warmer that the whole family will love! Mac n’ cheese with a slight twist…

Squash and Chorizo Mac n Cheese

Serves 4 people

  • 400g spiral pasta
  • 350g cheese, grated
  • 550ml milk
  • 3tbsp plain flour
  • 2 tbsp butter
  • 2 handfuls of breadcrumbs, or use stale bread a cut into chunks
  • 1/2 butternut squash
  • 100g chorizo
  • Olive oil
  • Salt and pepper

Here’s how…

  1. Set your oven to 180 degrees
  2. Peel, and chop your butternut squash into 1cm cubes, place them on a baking tray with a drizzle of oil, and season with salt and pepper
  3. Roast the butternut squash for 20-25 minutes or until soft and golden; take them out the oven and place to one side
  4. Cut the chorizo in half lengthways, then slice 5mm thick.
  5. Cook the chorizo on a medium to high heat in the frying pan for a couple of minutes until the edges start to turn golden and crispy, place to one side on a plate.
  6. Boil water for your pasta and following the instructions for cooking the pasta, drain and place to one side
  7. For the cheese sauce- melt the butter in a saucepan on a medium heat
  8. One the butter has melted stir in the flour- turn the heat down slightly and keep staring the flour and butter for a couple of minutes to cook out the flour (not letting the mixture burn)
  9. Add 50ml of milk at a time, into the flour and butter mixture, making sure the milk is mixed into the flour and butter mixture until you add the next bit of milk.
  10. Once all the milk has been added, stir in the grated cheese until melted.
  11. Mix the pasta, butternut squash and chorizo together then add the cheese sauce, season with a bit more salt and pepper.
  12. Put into an ovenproof dish, sprinkle over the breadcrumbs with a drizzle of olive oil.
  13. Place in a preheated oven at 180 degrees for 8-10 minutes or until the breadcrumbs have gone golden.

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