These are great as a snack, starter or as part of a tapas arrangement. Very quick to make, and you can keep them in the fridge for 3-4 days and cook them in under 20 mins, these pack so much flavour and of course the ultimate cheese pull.
I make these in individual glazed clay pots (above) as I find these are the perfect size for this dish, this recipe will give you 8-10 of these portions, depending upon how large you like them :)
Ingredients:
2 x tbsp butter
300g Macaroni Pasta
2 x garlic cloves (finely chopped)
2 x tsp English mustard powder
2 x tsp English mustard (normal)
1 x tsp Cayenne Pepper
3 x tbsp plain flour
500ml whole milk
200g Good quality mature cheddar cheese (grated)
100g Mozzarella Cheese (grated)
50g Parmesan or Pecorino Romano
Chorizo (diced)
Rock Salt and Black Pepper
Method:
Heat up some well-salted water for your Macaroni pasta, take your butter and melt it in another pan over a medium heat. Add the finely chopped garlic cloves, English mustard powder and English mustard, cook for 1-2 mins then stir in the plain flour. Cook this for another minute or so and then slowly whisk in your milk a little at a time, simmer this for 5 minutes once all the milk has been added and the sauce will slowly thicken up.
Meanwhile, add your Macroni pasta to the salted boiling water, with a little drizzle of olive oil and cook for 2 mins less than the packet instructions. Once your sauce has thickened up, add the grated cheddar and mozzarella cheese (we will use the Parmesan or Pecorino Romano later), whisk this in and take the pan off the heat.
At this stage, season well with rock salt and black pepper and then add your cooked macaroni pasta to your cheese sauce. Mix this together well, and check for seasoning.
To assemble and cook take your glazed clay pots or ovenproof dish and fill it with your cheesy macaroni mix, sprinkle with the diced chorizo and a good amount of Casa Firelli Hot Sauce a little grated Parmesan or Pecorino Romano and bake at 190c for 18-20 mins until golden and bubbling.
