Mac & Cheese with Chorizo Crumb
150g fresh chorizo sausage, casings removed
70g sourdough bread, crusts removed, torn into small pieces
4 sprigs continental parsley, finely chopped
400g mini penne, or macaroni pasta
40g butter
40g plain flour
2 cups milk
200g red Leicester cheese, grated
100g mature cheddar cheese, grated
¼ tsp finely grated fresh nutmeg
½ tsp salt & black pepper
Preheat oven to 200°C Fan Assist.
Heat a frypan over medium-high heat. Add sausage meat and cook for 10 minutes, breaking up with the back of a wooden spoon, until browned. Transfer to a large bowl, including all the pan juices. Add sourdough and parsley and toss to combine. Set aside.
Cook pasta until al dente according to the packet instructions. Drain.
Meanwhile, heat butter in a medium saucepan over low heat. Once melted, whisk in flour and cook, whisking, for 1 minute. Increase heat to medium and gradually add milk, whisking to combine, until thickened. Stir in cheeses until melted. Add nutmeg, salt and season with pepper. Combine sauce with pasta and transfer to a greased 2 litre baking dish. Sprinkle with chorizo crumb and bake on the second shelf for 5-8 minutes, until crumb is crunchy and golden. Serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
