400g dried macaroni pasta
1 small onion diced
50g chorizo finely chopped
1 x 410g tin evaporated milk
1 green chilli deseeded and finely diced
50ml tomato ketchup
1 tsp. Dijon mustard
200g Cheddar cheese grated
100g grated mozzarella cheese
Couple of drops of hot sauce (optional)
50g chorizo very small dice
1 small ciabatta roll grated or blitzed to a large crumb
1: Cook the macaroni to the packet's instructions, drain and set to one side.
2: Fry the onion and chorizo in a pan for 3-4 minutes until softened then pour the evaporated milk into a pan along with the chilli, ketchup, mustard, 2/3 of the grated cheese and stir until melted, season 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 then bake in a pre-heated oven set at 200c / gas mark 6 for 10-15 minutes or until golden. Leave to stand for a few minutes before serving.
3: Heat the 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 until golden. Sprinkle the mac and cheese with the chorizo breadcrumbs and serve.