Mexican Mac N’ Cheese

Cook macaroni in a large saucepan of boiling water until tender. Drain and set aside.

Heat a large, deep 12 cup (3 litre) capacity heatproof/ovenproof skillet or pan over medium heat. Add oil, then chorizo and cook, stirring for 3 minutes until lightly golden. Remove and set aside.

To make Mexican cheese sauce; melt butter in the same hot pan. Add combined flour, chipotle seasoning, onion and garlic powder. Cook, stirring for 1 minute. Remove pan from the heat.

Gradually add milk, whisking constantly until all combined and smooth. Return to the heat and cook, whisking occasionally for 6 minutes until thick. Remove from the heat. Add chipotle hot sauce and 1 cup of Mexican cheese and stir until combined. Season with salt and pepper.

Stir in chorizo and macaroni. Top with tomatoes and pile some of the corn chips on top. Sprinkle with remaining cheese. Bake for 15 minutes or until cheese is golden.

Sprinkle with pico de gallo (see tip) and coriander. Serve with remaining corn chips.

To Make Pico De Gallo – Combine 4 vine ripe tomatoes (seeded and finely chopped), 1 fresh jalapeno (very finely chopped) ½ small red onion (very finely chopped), 2 tablespoons roughly chopped coriander, 1 lime, juiced, salt to taste.
Add 2 cups shredded barbecue chicken to white sauce and macaroni mixture for a more substantial meal.
This quantity of chipotle seasoning and hot sauce is for a mild version, add an extra teaspoon of chipotle seasoning and hot sauce for more chilli bite.
Chipotle seasoning is available in the spice section of supermarkets and hot sauce from the Mexican section.
Remove and discard corn chips from the top and store leftover mac n cheese in a container in the fridge for 2 days. Reheat in the microwave.