Chorizo mac ‘n’ cheese

Chorizo mac ‘n’ cheese


Serves 4


  • 2 cup macaroni
  • 50 g unsalted butter
  • 1/4 cup plain flour
  • 500 ml milk
  • 100 ml cream
  • 1 1/2 cup tasty cheese (grated)
  • 1/2 cup parmesan cheese (grated)
  • 1 cup broccoli (cut into pieces)
  • 1 cup zucchini (finely diced)
  • 1 cup red capsicum (finely diced)
  • 1 unit chorizo sausage (peeled, finely chopped, cooked)
  • 1/2 cup breadcrumbs
  • 1/2 cup almond meal


Preheat oven to 180C (160C fan-forced). Bring a large pot of lightly salted water to the boil and cook the macaroni. This will take around 8 minutes. Tip the pot into a colander in the sink to catch all of the pasta. Using the same pot, melt the butter and stir in the flour.

Keep stirring over a low heat until it starts to smell like biscuits. Stir in the milk and cream 1/3 at a time, whisking vigorously to incorporate. This process is helped along if the milk is quite warm. Fold in 2/3 of each of the cheeses until combined.

To assemble, mix the pasta, cheese sauce, vegetables and chorizo together and pour into a deep baking tray or shallow casserole dish.

Combine the remaining cheese with the breadcrumbs and almond meal and scatter evenly over the top.

Bake for 15-20 minutes or until crispy. Serve as is or with a little chopped tomato salad on the side.

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Serving Suggestions


  • You can use cheddar cheese or tasty cheese, whatever you have or prefer.
  • Almond meal on top adds a surprising sweetness to the crust.
  • Keep the kids busy by getting them to help with cheese grating, weighing ingredients and assembling the final product. Bigger kids could use a small knife to cut up the broccoli florets.
  • This could be assembled ahead of time and refrigerated, in which case it will need to cook for around 30 minutes in the oven.
  • This recipe was created by Adam Clements for Kidspot.

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