This is the ultimate comfort food. Nothing beats mac and cheese on a chilly day. This makes a lot so you’ll even have leftovers the next day and it tastes even better reheated!

Serves 6 – 8

Ingredients 

• 500g macaroni elbows
• 2 chorizo sausages
• 1/2 head of cauliflower
• 1 tsp dijon mustard
• 1/4 tsp paprika

Cheese sauce 

• 4 cups milk
• 4 tbsp flour
• 5 tbsp butter
• 1/4 tsp nutmeg
• 1 cup gruyere – grated
• 2  & 1/2 cups tasty cheese
• 1/2 cup parmesan cheese

Bacon crumb 

• 1/4 baguette
• 250g bacon – middle eye
• 2 tbsp butter

Method

1. Preheat your oven to 200 degrees Celsius on bake.
2. Start by making your bechamel sauce. To do this place butter in a sauce pan and melt. Once melted, add in your flour and mix. Once fully mixed, heat for 5 minutes until slightly browned.
3. While this is heated put your milk in a pot and gently heat.
4. Add your heated milk to your browned butter and flour mix one cup at a time. Whisking to create a smooth mixture. Once all of your milk is in add in the nutmeg and cheese and heat for a few minutes until all of the cheese is melted. Now add in your paprika and dijon mustard and season with S&P.
5. To make your bacon crumb place your bacon on a lined tray and place in the oven for 5 mins on each side.
6. Shred your bread into bite sized pieces, lay on a tray and toast for approx. 5 mins until slightly brown. Keep an eye on this – I managed to burn mine the first time around.
7. Once your bacon is cooked place it in a food processor and whiz until it’s a crumb like texture. Now add in your breadcrumbs and do the same. Lastly, melt the 2 tbsp of butter and add it to the mixture.