Imported from the web

Smoky bean & chorizo mac ’n’ cheese

Name: Smoky bean & chorizo mac ’n’ cheese
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 200 g chorizo (Half chopped and half sliced into rounds); 1 onion (Finely sliced); 1 garlic clove (Crushed); 2 tsp smoked paprika; 1 tbsp chipotle chilli paste (Source gives a range of 1–2 tbsp; 1 tbsp shown as the lower bound); 1 tsp ground coriander; 400 g chopped tomatoes (1 can); 0.5 tbsp light brown soft sugar; 400 g mixed beans (1 can, drained); 400 g macaroni pasta; 50 g butter; 50 g plain flour (Wheat flour); 2 tsp English mustard; 1 L semi-skimmed milk; nutmeg (A grating); 250 g mature cheddar (200g for the sauce; remainder for the topping); 100 g mozzarella (Grated); 1 ripe avocado (Large; peeled and stoned); 1 lime (Zested and juiced); 1 red chilli (Small; finely chopped); 0.5 bunch coriander (Small bunch, finely chopped; use half in the guacamole and scatter the remainder over the dish); 2.6 g salt (To taste; for seasoning the bean mixture, cheese sauce and guacamole); black pepper (To taste; for seasoning the bean mixture, cheese sauce and guacamole); water (For boiling the pasta)

Imported by Jozef Daniel on SeeMeCook

A spicy baked macaroni cheese layered with smoky beans and crisp chorizo, finished with a stretchy cheddar-mozzarella topping. Served with chunky lime, avocado and chilli guacamole.

6 servings80 minBritish

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Ingredients

1 tbsp olive oil
200 g chorizo (Half chopped and half sliced into rounds)
1 onion (Finely sliced)
1 garlic clove (Crushed)
2 tsp smoked paprika
1 tbsp chipotle chilli paste (Source gives a range of 1–2 tbsp; 1 tbsp shown as the lower bound)
1 tsp ground coriander
400 g chopped tomatoes (1 can)
0.5 tbsp light brown soft sugar
400 g mixed beans (1 can, drained)
400 g macaroni pasta
50 g butter
50 g plain flour (Wheat flour)
2 tsp English mustard
1 L semi-skimmed milk
nutmeg (A grating)
250 g mature cheddar (200g for the sauce; remainder for the topping)
100 g mozzarella (Grated)
1 ripe avocado (Large; peeled and stoned)
1 lime (Zested and juiced)
1 red chilli (Small; finely chopped)
0.5 bunch coriander (Small bunch, finely chopped; use half in the guacamole and scatter the remainder over the dish)
2.6 g salt (To taste; for seasoning the bean mixture, cheese sauce and guacamole)
black pepper (To taste; for seasoning the bean mixture, cheese sauce and guacamole)
water (For boiling the pasta)

Steps

1
Heat the olive oil in a large heavy-based frying pan or flameproof casserole dish over medium heat.
2
Add the chorizo and fry for 5 minutes, until crisp. Lift it out with a slotted spoon and set it aside on a plate lined with kitchen paper.
3
Add the sliced onion to the pan and fry for 8–10 minutes, until sticky and golden.
4
Add the crushed garlic, smoked paprika, chipotle chilli paste and ground coriander.
5
Add the chopped tomatoes, brown sugar and drained mixed beans. Stir to combine, then simmer uncovered for 15 minutes, or until reduced.
6
Stir the chorizo back into the bean mixture and season to taste with salt and black pepper.
7
Meanwhile, melt the butter in a separate pan until foaming.
8
Stir in the flour and cook for 2 minutes.
9
Stir in the English mustard.
10
Remove the pan from the heat. Gradually whisk in the milk, a little at a time, until incorporated.
11
Return the pan to the heat and cook for 3–4 minutes, whisking continuously, until the sauce is thick and smooth.
12
Grate in some nutmeg. Stir in 200g of the cheddar and season the sauce to taste with salt and black pepper.
13
Heat the oven to 200°C/180°C fan/gas 6.
14
Cook the macaroni in a pan of boiling water for 2 minutes less than the packet instructions.
15
Drain the pasta and toss it with the cheese sauce.
16
Transfer the cheesy pasta to a large baking dish. Spoon the smoky bean mixture into it.
17
Top with the remaining cheddar and the grated mozzarella.
18
Bake for 25 minutes, until golden and bubbling.
19
Meanwhile, put the avocado flesh in a bowl with the lime juice and zest. Roughly mash to a chunky texture.
20
Stir the chopped chilli and half the coriander through the avocado mixture. Season to taste with salt and black pepper.
21
Serve the mac ’n’ cheese with the guacamole on the side, scattering the remaining coriander over the dish.

Notes

The source also suggests rolling leftover cold mac ’n’ cheese into walnut-sized balls, coating them in flour, beaten egg and breadcrumbs, then drizzling with sunflower oil and baking at 220°C/200°C fan/gas 8 for 10 minutes; shake the tin and bake another 10–15 minutes until crisp and golden. This is a leftover variation, not part of the main recipe.