Photo: Andrew Grinton
Sure, you could make plain mac and cheese, or you could crank the dial to 10 with this sausage and roasted red pepper number. Your kids will have no idea they're eating veggies.
1 450-g pkg short pasta such as cavatappi or macaroni
1 ½ cups mild chorizo, diced and casing removed
1 cup roasted red pepper, diced
⅓ cup unsalted butter
½ cup chopped yellow onion
2 tsp chopped garlic
1/3 cup all-purpose flour
¼ tsp cayenne
4 cups milk, warmed
2 tsp Dijon mustard
4 cups aged white cheddar cheese, grated
½ cup Parmesan cheese, grated
⅔ cup fresh bread crumbs
2 tbsp olive oil
Preheat oven to 350F.
Cook mild chorizo in a saucepan on medium, stirring for three minutes or until lightly browned; remove. (Set aside and use this pot to make sauce.)
Puree roasted red pepper; set aside.
Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste. Add chorizo and red pepper.
Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.
Protein 35g, Carbohydrates 58g, Fat 45g, Fibre 3g, Sodium 1147mg.
Substitute 2 cups fontina cheese for 2 cups cheddar cheese, and use aged orange cheddar in place of white.
Photo by Andrew Grinton.