Chorizo & Kale Macaroni Cheese with Caramelised Onions

Nothing screams comfort food more than a bubbling macaroni cheese with a crunchy topping. This is my ultimate macaroni cheese which has a few twists to elevate your traditional mac n cheese (not that there is anything wrong with a simple mac n cheese but sometimes a few extras are nice to try). With some spicy roasted chorizo, charred kale, crispy breadcrumb topping, sweet caramelised onions and some fresh thyme, you won’t be able to keep your spoon out of this one. Plus it is a really cost effective dish which everyone will love. I used three types of cheese which is essential in my opinion. Try and use an extra mature cheddar for added umami punch and gruyere and parmesan help to up the cheese factor. A spoonful of marmite, dijon and a good grating of fresh mustard is also key to add more depth to your sauce.

(Serves 6 - £1.48 per portion)

1. Warm 750ml whole milk in a saucepan with a couple of bay leaves and half a bunch of thyme. Leave for 10 mins to infuse.
2. Boil 400g macaroni according to the packet instructions.
3. Fry two thinly sliced onions in a little oil and butter with a pinch of salt until soft. Add a good splash of balsamic vinegar and keep cooking until sweet and caramelised.
4. Roast 100g chopped chorizo in an oven heated at 180c fan/20C until golden and crispy.
5. Melt 50g unsalted butter in a large saucepan/casserole dish and stir in 50g plain flour.
6. Slowly add the warm milk a little at a time until you have a smooth sauce. Add 150g grated extra mature cheddar cheese, 50g grated parmesan and 50g grated gruyere. Stir well until the cheese is completely melted then add 1 tbsp dijon mustard, 1 tsp garlic granules, 1 tsp Worcestershire sauce, 1 tsp marmite, a really generous amount of black pepper, a pinch of salt and a good grating of fresh nutmeg. Stir well and taste.
7. Add 200g kale with the large stalks removed to the tray with the chorizo. Roast for 5 mins until slightly charred then stir the cooked macaroni, chorizo and kale to the cheese sauce.
8. Pour the macaroni into a large oven-proof dish and top with the caramelised onions, more grated cheese, some thyme leaves and a good sprinkling of panko breadcrumbs.
9. Bake at 160C fan/180C for 25-30 minutes until bubbling. Grill for the final 5 mins until the breadcrumbs are lovely and crispy.
10. Leave to sit for 5 mins (the most torturous part) before serving in big bowls for ultimate comfort with a simple green salad.