4 Cheese Mac’

This afternoon was a crisp autumn day and this dish is a perfect winter warmer. You can mix up the different cheeses and ingredients to suit you but I find these work best. 


300g macaroni pasta

150g cheddar cheese grated

50g Gouda grated

50g Gruyere grated

10g Parmesan 

1 knob butter

15ml milk

1 x pepper

4 x spring onions

1 large chorizo sausage

50g garden peas


Bring a pot of water to the boil. Add your macaroni and cook for 10 minutes until al dente. 

Meanwhile preheat the grill to a medium heat. 

Add chorizo to a frying pan, softening. Add your pepper, spring onion and peas. Cook for 5-7 minutes until softened and coated in chorizo oils. 

Drain your pasta and add milk and butter to your pot. Gradually add your cheddar mixing well. Tip your chorizo and veg into your pot, mix well and add your Gruyere and Gouda. When your pasta is fully coated and creamy transfer to an oven proof dish and sprinkle over your Parmesan. 

Pop under the grill for 5-6 minutes until the top is crispy and the under is bubbling. Sprinkle with Worcester sauce and salt and pepper.




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