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Baked macaroni, chorizo and Chaource cheese pots


Serves: 4
timePrep time: 15 mins
timeTotal time:
Baked macaroni, chorizo and Chaource cheese pots
Recipe photography by Ian Wallace

Baked macaroni, chorizo and Chaource cheese pots


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
641Kcal
Fat
40gr
Saturates
22gr
Carbs
40gr
Sugars
5gr
Fibre
3gr
Protein
27gr
Salt
2gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 200g dried macaroni
  • 150g diced cooking chorizo
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 300ml single cream
  • 250g Chaource, rind removed and diced, we used Taste the Difference
  • 3 tbsp (15g) finely grated Parmesan
  • salad leaves, to serve

Step by step

Get ahead
Prepare up to the end of step 4 a few hours ahead and chill. Allow an extra 10 minutes' cooking time.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. Cook the macaroni in a pan of lightly salted boiling water for 7 minutes, until al dente. Drain and return to the pan.
  2. Meanwhile, dry-fry the chorizo in a frying pan for 5 minutes until it has browned and the fat is released. Remove with a slotted spoon and set aside. Add the onion and garlic to the frying pan and cook gently for 5 minutes until soft.
  3. Stir the crisped chorizo and the onion mixture into the drained macaroni, adding the cream, 100g of the diced Chaource and a little salt and pepper. Heat gently, stirring, for 2-3 minutes until everything is warmed through and the cheese has melted.
  4. Spoon the mixture into 4 x 300ml ovenproof dishes, or an 18cm x 18cm baking dish with a capacity of around 1 litre. Dot with the remaining Chaource and scatter over the Parmesan cheese.
  5. Bake for 15-20 minutes until bubbling and golden. Serve with a crisp green salad on the side.

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