CHORIZO AND PANCETTA MACARONI CHEESE

 

A MOUTHFUL OF COMFORT, HAPPINESS AND LOVE IN EVERY BITE

 

I know it has only been a few weeks since I did mac n cheese but we had a really craving for this today and what with a fridge full of home cured pancetta, chorizo and cheese so it felt a natural choice to va va voom the mac n cheese, not that this is va va voomed, if I was to do that I think it would be with a hint of cream, posh cheese and lobster!

 

INGREDIENTS

(serves 6-8)

 

100g pancetta

200g sliced chorizo sausage

50g butter

2 cloves garlic sliced

60g plain flour

1 ltr whole milk

pinch grated nutmeg

2 bay leaves

1 sprig of thyme

350g mature cheddar

100g Parmesan grated

fresh ground black pepper

500g cooked macaroni pasta

 

Pan fry the chorizo, pancetta and garlic in a heavy bottomed pan, (one you can pop in the oven) until crispy and the garlic has that nutty brown chewy texture, add the butter, as soon as it is melted add the flour and stir to make your roux, cook out for a few minutes to help remove the raw flavour of the flour.  Now start to add your milk approx 150ml at a time to start, and stir well into the roux until it is smooth again, once half of the milk has been added and smoothly incorporated you can add the rest of the milk and stir in well, add the bay leaves and thyme. 

 

 Bring to almost a simmer and cook for 10 minutes of so, stirring most of the time, add the cheeses, pepper and nutmeg, taste and adjust seasoning if needed, I dont feel the need for salt (What! No don't panic the salt police did not get to me!), I feel the pancetta and chorizo season the dish enough.  The sauce is now ready to pour over your cooked macaroni, stir well and return back to the sauce pan, sprinkle with more grated Parmesan and place in the oven 190 degrees for 30 minutes until bubbling over and all browned off adding that extra flavour mmmmm...  I want more now !!!