Make this chorizo and bacon mac ’n’ cheese, then check out our classic mac and cheese, vegan mac and cheese, crab mac and cheese and butternut squash mac and cheese.


  • 400g macaroni
  • 60g unsalted butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 200g smoked bacon lardons
  • 225g chorizo, thinly sliced
  • 100g plain flour
  • 1.1 litres whole milk
  • 200g mature cheddar, grated
  • 100g mozzarella, grated


  • STEP 1

    Bring a pan of water to the boil and cook the macaroni for 5 minutes until very al dente, then drain and set aside.

  • STEP 2

    Meanwhile, melt the butter in a large, shallow casserole over a medium heat and fry the onion for 5 minutes until starting to soften. Add the garlic, lardons and chorizo, and fry for 10 minutes, stirring regularly until golden, and the oils are released.

  • STEP 3

    Stir in the flour and cook for 2 minutes until a roux has formed. Add the milk, a little at a time, stirring with a wooden spoon until fully incorporated. Season and simmer over a low heat for 10 minutes, stirring regularly, until the sauce coats the back of the spoon.

  • STEP 4

    Heat the oven to 200C/fan 180C/gas 6. Stir in the cheddar until melted, then turn off the heat and add the cooked pasta. Top with grated mozzarella then bake for 30 minutes until golden and bubbling.


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