Mexican Mac and Cheese

Cook time 45 minutes
Servings 4


200g chorizo, diced

1 onion, finely chopped

1 green capsicum, finely diced

2 cobs of corn, kernels removed off cob

500g macaroni

60g butter

2 tbsp chipotle in adobo sauce (or any other chilli sauce of your liking)

60g flour

800ml milk

300g cheddar cheese, coarsely grated


Extra Virgin Olive OIl

Mexican Mac and Cheese


Heat extra virgin olive oil over a medium heat in a large pan and add the chorizo, capsicum and onion. Cook for 4-5 minutes until the fat begins to render and the chorizo becomes crisp and the onions soften. Once cooked, stir in the corn kernels and take it off the heat.

Melt butter in a saucepan and add the flour and with a wooden spoon stir for 1–2 minutes to cook out the raw flour taste. To prevent lumps, vigorously whisk in a quarter of the milk. Add the rest of the milk and whisk until the sauce comes to the boil and thickens. Take off the heat and mix in chipotle and 3/4 of the cheese.

Preheat the grill in the oven.

Bring a large saucepan of salted water to the boil. Add the pasta and cook as per the packet instructions. (I like to undercook mine by 2 minutes to ensure the pasta is al dente.) Drain well.

Combine crushed corn chips with the remaining cheese.

Pour the cheese sauce into the pasta and fold through along with the chorizo and corn mixture. Check seasoning as it may need a little more salt. Pour into a baking dish and scatter corn chip and cheddar mixture over the top. Grill in the oven for a few minutes or until golden brown.