Ultimate Chorizo Mac & Cheese

Method

2. 1

   Melt 40g of the butter and stir in flour, cook 3 minutes (don’t let it brown)

3. 2

   Add a little milk to the flour, stir to combine and cook out a little, repeat until you have a lovely smooth paste

4. 3

   Bring to boil, stirring all the time, add 200g of the parmesan cheese and all the Montgomery, paprika, cayenne reduce heat and simmer 3 mins

5. 4

   Take off the heat and add mustard and season

6. 5

   Fry the chorizo until crispy, then add to the sauce, along with the pasta and parsley

7. 6

   Spoon into an ovenproof dish

8. 7

   Mix the breadcrumbs, 100g butter and 80g Parmesan together

9. 8

   Sprinkle on top and bake at 180C for about 10 minutes