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Creamy Chorizo Macaroni.jpg

Creamy Cheesy Chorizo Macaroni

30 minutes

3-4 portions



2 garlic cloves

300g dried macaroni (or any pasta)

15cm  of a chorizo ring

20-25 cherry tomatoes

Salt & pepper

A large heaped handful of 
grated cheddar cheese

1 Tsp chopped fresh sage

1 Tsp chopped fresh rosemary

4 TBsp butter 

8 TBsp plain flour

400ml milk

Tip - If you don't have fresh herbs, replace with 2 Tsp of dried mixed herbs.

Crush the garlic. Quarter the tomatoes. Slice the chorizo lengthways in half and then slice into small pieces
(thickness of a £1 coin).  Finely chop the fresh herbs.

Add all to a large frying pan with 1 TBsp butter and fry on low heat for 5-6 mins. When the chorizo is slightly charred and tomatoes are soft and have released their juices, tip out the contents into a bowl (including all the juices & melted butter).

In a large saucepan, add the macaroni/pasta, cover with boiling water and start to boil for 10-15 mins until soft but not mushy.


In the large saucepan, melt 3 TBsp butter on low heat. When melted and bubbling, whisk in the flour to form a paste. Whisk in the milk and grated cheese bit by bit until smooth and thickened (be patient, it will happen). Season well with salt & pepper.

Drain the pasta when cooked. Add the pasta and chorizo
mixture to the cheesy sauce. Top with some pepper & enjoy!

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