It’s officially comfort food season, and it doesn’t get much more comforting than a bubbling hot bowl of macaroni cheese, does it? Probs not.
I do, however, find that a classic mac & cheese can be a bit one dimensional and get sickly, so I love making this version instead – it’s studded with salty, smoky nuggets of chorizo and spicy, tangy, pickled jalapeños to help to cut through the cheese, plus there’s a breadcrumb topping for a bit of extra texture.
N.B. I’m well aware that everyone has their own feelings on how wet they like their macaroni cheese – some prefer a very oozy, liquid sauce while some prefer a slightly stiffer filling. This one is closer to the latter, (but definitely not dry!) So if you prefer it super oozy, just add a little more milk to your béchamel.
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Anna Lawson eats... 