Creamy Cheesy Chorizo Macaroni
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
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!