Ingredients
- 300 g of macaroni
- 150 g of cooking chorizo sausages, meat squeezed out of casings and broken into small pieces
- 2 leeks, halved lengthwise, thinly sliced
- 50 g of butter, plus 1 tbsp
- 50 g of plain flour
- 600 ml of milk
- 1 tsp of english mustard powder
- 1 tbsp of worcestershire sauce
- 300 g of grated cheddar cheese, plus a little extra
- 65 g of panko breadcrumbs
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5.Step 2
Bring a large pan of salted water to the boil, add the macaroni and cook according to the packet instructions until al dente. Drain and set aside.Step 3
In a frying pan over medium heat, brown the chorizo, breaking it up with a wooden spoon or spatula whilst it cooks.Step 4
Add the leeks and 1 tbsp butter and fry until softened over a low heat.Step 5
Melt the remaining 50g butter in a separate pan, then add the flour and mix with a wooden spoon to form a roux.Step 6
Cook this out for a good minute or so then add the milk, a little at a time, stirring continuously until the sauce is thick and smooth.Step 7
Add the mustard powder, Worcestershire sauce, a pinch of salt and coarse ground black pepper and the grated cheese, then remove from the heat and stir to combine until smooth.Step 8
Mix the chorizo and leeks with the pasta, pour over the cheese sauce and mix everything together thoroughly.Step 9
Transfer the pasta to an ovenproof casserole dish and scatter over the breadcrumbs and a little extra grated cheese.Step 10
Bake for 25 mins or until golden and bubbling.