We’re thrilled to share with you this mouthwatering recipe for this epic macaroni cheese pie with chorizo from Twitter user Del Sneddon. Get ready to embark on a culinary adventure that combines the comforting delights of macaroni and cheese with the irresistible allure of a pie.
This glorious pie is a testament to the sheer indulgence that can be achieved when classic comfort food meets a touch of creativity. So, grab your apron and get ready to embark on a journey of cheesy delights that will leave you craving every delectable bite.
Every great pie begins with a stellar crust, and this one is no exception. The buttery, flaky pastry forms a delectable foundation for the creamy macaroni cheese filling, adding a delightful crunch with each mouthful. Made with a simple combination of plain flour, water, lard, and a pinch of salt, this homemade pastry is a labour of love that elevates the entire pie to new heights. As you take that first buttery bite, the pastry’s tender texture and subtle savoury notes will complement the richness of the cheesy filling, creating a harmonious symphony of flavours.
Now, let’s talk about the star of the show – the creamy macaroni cheese filling that will make your taste buds sing with delight. We start by boiling our iconic elbow macaroni until it reaches the perfect al dente texture. While the pasta cooks, we prepare the velvety cheese sauce that will envelop each macaroni shell in a blanket of cheesy goodness. A combination of grated Red Leicester and Gruyere cheese works wonders here, infusing the sauce with a delightful blend of nuttiness and creaminess. To add a touch of tang and depth, we incorporate English mustard and a hint of crushed garlic. As the cheese melts into the sauce, creating a silky-smooth texture, you know you’re in for a treat.
Now, let’s introduce a star player that adds an irresistible smoky allure to our macaroni cheese pie – crumbled chorizo. This Spanish-cured sausage brings a robust and savoury punch to the dish, infusing each bite with its distinct smoky notes. As you savour the combination of creamy macaroni cheese and the chorizo’s flavorful presence, you’ll experience a delightful contrast of textures and a complexity of flavours that will leave you wanting more. The chorizo, with its hint of spiciness, adds a tantalizing kick, perfectly complementing the richness of the cheese and the comforting pasta.
Once our pastry is rolled out and lovingly pressed into a springform cake tin, it’s time to assemble this cheesy marvel. We fill the pastry-lined tin with creamy macaroni cheese, ensuring every nook and cranny is generously packed with this velvety delight. And, of course, we can’t resist sprinkling an extra layer of grated cheese on top, creating a glorious golden-brown crust that beckons you to take that first forkful.
Pop the pie into the oven and let the magic happen. As the aroma fills your kitchen, anticipation builds for that moment when you remove the pie, golden and bubbling, from the heat. The pastry, now beautifully bronzed, offers a satisfying crunch as you break into it, revealing the creamy macaroni cheese filling infused with smoky chorizo.
Pastry Ingredients
- 250g plain flour
- 120ml water
- 100g lard, cubed
- Pinch of salt
Macaroni Cheese Ingredients
- 250g Marshalls macaroni
- 200g grated cheese (Red Leicester and Gruyere)
- 300ml milk
- 200ml single cream
- 3 tablespoons plain flour
- 2 teaspoons English mustard
- 1 garlic clove, crushed
- 100g chorizo, crumbled
- 55g butter
Method
- Add the water to a small pot and throw in the lard. Melt it on a low heat, but don’t bring it to a boil.
- Mix the flour and watery lard in a large bowl (use a wooden spoon to begin with as the mixture will be very hot).
- Shape the dough into a ball and flour your work surface well. Knead the dough for a couple of minutes.
- Grease a 20cm springform cake tin with butter or oil and roll out the dough until it’s at least an inch or so wider in diameter than the tin.
- Gently place the dough inside the cake tin and let it sink. The dough is quite elastic, so it should stretch to fit with a little overhand at the top, but make sure you push it into the corners and around the inside edge with your knuckles. Trim off the excess dough with the back of a knife and chill in the fridge for at least 2 hours: bakers often chill them for 3 days!
- Set your over to gas mark 5. Boil the macaroni until it is al dente. While the pasta cooks, add the butter to a heavy-bottomed pot on a medium heat. Once melted, add the flour and stir continually until the mix begins to foam up. Reduce the heat and add the garlic, chorizo and mustard, then slowly pour in the milk and cream while you stir.
- Once the mixture has thickened slightly, add in the grated cheese and keep stirring until the sauce is smooth. Drain the pasta and mix in the cheese sauce. Fill your pastry-lined tin with the mixture and sprinkle with yet more grated cheese.
- Bake for 40 minutes, or until you have a nice golden-brown colour on the edge of the pastry and the cheese is melted.
- Serve with chips and baked beans.
