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PREP 15 minutes
TOTAL 35 minutes
Serves
US | METRIC

INGREDIENTS

Chorizo crumb
  • 1 tbsp oil
  • 80 g chorizo very small dice
  • 50 g corse breadcrumbs
  • 350 g dried macaroni pasta
  • 1 onion finely sliced
  • 410 g tin evaporated milk
  • 60 ml tomato ketchup
  • 1 tsp Dijon mustard
  • 150 g Cheddar cheese grated
  • 100 g grated mozzarella cheese
  • 50 g Parmesan cheese grated
  • 80 ml milk
  • 3 drops of hot sauce (optional)

Click here to pre-order my new book

Mac and Cheese with Chorizo Crumb

Mac and Cheese with Chorizo Crumb

I absolutely love this cheats version of the American classic, Mac and cheese. I replace the traditional béchamel sauce with a speedy evaporated milk replacement. Any cheese goes in this recipe so feel free to experiment.

  1. Cook the macaroni to the packet instructions, drain and set to one side.
  2. While the pasta is cooking heat the oil or butter in a pan then add in the chorizo and cook for a couple of minutes, throw in the breadcrumbs and cook over a medium heat for 1 minute.
  3. Fry the sliced onion in a splash of oil for a couple of minutes then pour in the evaporated milk, add the ketchup, mustard, 2/3 of the grated cheese and stir until melted, season with salt and pepper and add the hot sauce to taste, add in the pasta and stir to make sure it’s well combined, at this point add the milk if you like a creamier sauce. Transfer to an oven proof baking dish then sprinkle with the remaining cheese and chorizo breadcrumbs. 
  4. Bake in a pre-heated oven set at 190℃ / gas mark 5 for 20 minutes or until golden. Leave to stand for a few minutes before serving.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Mac and Cheese with Chorizo Crumb

Mac and Cheese with Chorizo Crumb

I absolutely love this cheats version of the American classic, Mac and cheese. I replace the traditional béchamel sauce with a speedy evaporated milk replacement. Any cheese goes in this recipe so feel free to experiment.

PREP 15 minutes
TOTAL 35 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Chorizo crumb
  • 1 tbsp oil
  • 80 g chorizo very small dice
  • 50 g corse breadcrumbs
  • 350 g dried macaroni pasta
  • 1 onion finely sliced
  • 410 g tin evaporated milk
  • 60 ml tomato ketchup
  • 1 tsp Dijon mustard
  • 150 g Cheddar cheese grated
  • 100 g grated mozzarella cheese
  • 50 g Parmesan cheese grated
  • 80 ml milk
  • 3 drops of hot sauce (optional)
  1. Cook the macaroni to the packet instructions, drain and set to one side.
  2. While the pasta is cooking heat the oil or butter in a pan then add in the chorizo and cook for a couple of minutes, throw in the breadcrumbs and cook over a medium heat for 1 minute.
  3. Fry the sliced onion in a splash of oil for a couple of minutes then pour in the evaporated milk, add the ketchup, mustard, 2/3 of the grated cheese and stir until melted, season with salt and pepper and add the hot sauce to taste, add in the pasta and stir to make sure it’s well combined, at this point add the milk if you like a creamier sauce. Transfer to an oven proof baking dish then sprinkle with the remaining cheese and chorizo breadcrumbs. 
  4. Bake in a pre-heated oven set at 190℃ / gas mark 5 for 20 minutes or until golden. Leave to stand for a few minutes before serving.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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