Who else loves Mac & Cheese? Or is that a stupid question and should I re-phase it to, who doesn’t love Mac & Cheese?
It’s one of those meals that just screams comfort food, is easy to make and is perfect after a shit day. But most of all it’s got cheese and it doesn’t matter what cheese you choose! There are so many recipes and cheats way to making it, but I’m going to show you my favourite way and also how I finished it off with one of my favourite Dorset products! The Real Cure company do some fantastic cured meats and my favourite is their Dorset Chorizo Picante. It’s got a slight bit of spice, a great meaty taste and cooked crispy then added to the top of a Mac & Cheese is to die for.
I’ll admit I do cheat on the sauce with mine, but that’s only because I’d never be able to make the sauce taste this good!
What do you need?
- 1 Packet of Homepride Spicy Mac & Cheese Pasta Bake Sauce
- 250g Uncooked Macaroni
- 100g grated cheese
- 70ml Milk
- 150g Fresh Spinach
- 15 Cherry Tomatoes cut in half
- 40g The Real Cure Dorset Chorizo Picante – per person
Method
- Cook the Macaroni as per the packet instructions.
- Drain macaroni and place back into saucepan on the heat. Add in the Spicy Mac & Cheese pasta sauce and stir.
- Add in the cheese and the milk and stir together, keep on heat until all cheese is melted in with the sauce and then take off heat.
- Using a baking dish put a layer of spinach in the bottom, layer of tomatoes, layer of macaroni, then repeat the layers until you run out of ingredients.
- Cook at 180 degrees (fan assisted oven) for 20 minutes.
- Whilst the Mac & Cheese cooks in the oven, cut up your chorizo as desired and place in a hot frying pan. Fry until hot and as crispy to your liking.
- Take the Mac & Cheese out and leave to cool for a few minutes.
- Divide into 4 portions and serve. Sprinkle the cooked Chorizo on top.
- Enjoy!!
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