Mexican Macaroni Cheese

The ultimate comfort food just got more comfortable! To make this spicy Mexican mac n cheese we added some smoky chilli heat with our Gran Luchito chipotle paste, then topped it with chunks of chorizo and chopped spring onions. Super easy and super delicious.

Serve this Mexican Macaroni Cheese with a green salad and if you have any of the mac n cheese left over you could make these epic deep-fried macaroni cheese balls.

Prep time

30 mins
Cook time

40 mins
Total time

1 hour 10 mins
Ideal for

Comfort Food
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 188 fat 9.4g saturates 4.5g carbs 16.2g sugars 2.2g fibre 1.2g protein 8.6g salt 0.48g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

600g / 1.3 lb macaroni
Olive oil
50g / 2oz butter
3 tablespoons plain flour
3 garlic cloves, finely chopped
2 teaspoons Gran Luchito chipotle paste
1 litre / 4 cups milk
150g / 5oz mature Cheddar cheese, grated
100g / 3½ oz Parmesan cheese, grated
200g / 7oz cooking chorizo, casing removed and cut into bite-sized chunks
2 ripe tomatoes, thinly sliced
½ ball mozzarella cheese, finely diced
1 spring onion, roughly chopped
Mixed green salad, to serve

Gran Luchito Chipotle Paste is available on Amazon Prime in the US, UK and across the EU

This recipe uses

Chipotle Paste

Ingredients

600g / 1.3 lb macaroni
Olive oil
50g / 2oz butter
3 tablespoons plain flour
3 garlic cloves, finely chopped
2 teaspoons Gran Luchito chipotle paste
1 litre / 4 cups milk
150g / 5oz mature Cheddar cheese, grated
100g / 3½ oz Parmesan cheese, grated
200g / 7oz cooking chorizo, casing removed and cut into bite-sized chunks
2 ripe tomatoes, thinly sliced
½ ball mozzarella cheese, finely diced
1 spring onion, roughly chopped
Mixed green salad, to serve

Gran Luchito Chipotle Paste is available on Amazon Prime in the US, UK and across the EU

How to make it

Preheat the oven to 180°C / 350°F / Gas 4.
Bring a pan of salted water to the boil and add the macaroni. Boil for 10 minutes and then drain. Run the cooked macaroni under cold water to cool, then drizzle with a little olive oil to prevent it sticking together.
Meanwhile, make a roux. Melt the butter in a saucepan and add the flour. Stir until you have a paste and cook for approximately 10 minutes over a low heat (taking care not to burn it). The mix should get a bit darker.
Add the garlic and Gran Luchito chipotle paste and cook for another 10 minutes.
Gradually whisk in the milk, getting rid of any lumps. Continue cooking until it comes almost to the boil and thickens, stirring occasionally.
Reserve a handful of the Cheddar and add the remaining Cheddar and the Parmesan.
Gradually stir in the macaroni and half the chorizo.
Spoon everything into a large ovenproof dish. Sprinkle with the reserved grated cheese and chorizo, then the tomato and mozzarella. Bake for 40 minutes until golden.
Sprinkle over sliced spring onion and serve with a mixed green salad.