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MAC AND CHORIZO

MAC AND CHORIZO
MAC AND CHORIZO

This recipe is a naughty one 👀 The Mac and cheese on it’s own is incredibly cheesy, gooey and moreish, but we’ve gone and added some deliciously sweet n’ smokey ‘chorizo’ 🤤 We promise you’re gonna love this one, we used two different kinds of vegan cheese so feel free to use your fave! None of your mates will believe it’s just plants 🌿 This recipe will serve 4 very hungry people (though it mysteriously disappeared in seconds at BOSH! HQ 🤔)

Ingredients
Method

Ingredients

Chorizo

  • 6 vegan sausages (defrosted)
  • 2 tbsp olive oil
  • 1 ½ tsp sweet smoked paprika
  • ½ tsp cayenne pepper
  • ¼ tsp ground fennel
  • 2 garlic cloves
  • 4 tbsp red wine
  • ½ tbsp maple syrup
  • Salt and pepper to taste

Mac and Cheese

  • 70g dairy free butter
  • 50g plain flour
  • 500ml plant based milk
  • 250g dairy free cheese
  • 15g nutritional yeast
  • 1 tsp garlic powder
  • 1 tbsp English Mustard
  • Salt and pepper to taste
  • 400g macaroni

To Serve

  • Salad leaves
  • Chives
  • Hot sauce

Method

  1. 1.

    Microplane | Large high-sided saucepan | Sieve | Kettle boiled | Large pan


    First, prepare the chorizo | Slice the sausages into 2cm rounds | Peel and grate garlic | Warm the olive oil in the pan over a medium heat | Add sausages and fry them for 4-5 minutes, turning occasionally to ensure and even cook | Sprinkle over the paprika, cayenne pepper and fennel and stir for 1 minute | Add the garlic and stir for 1 minute | Add the red wine and maple syrup to the pan and stir for 3-4 minutes, making sure you turn the sausages | Take the pan off the heat and put the chorizo on a plate

    Now, prep the cheese sauce | Grate the cheese | Put the pan back on the stove, add the dairy free butter and melt it over a medium heat | Sieve the flour into the pan and stir so you have a thick, sticky roux | Pour the milk into the pan gradually, whisking constantly to make smooth, creamy sauce | Add the grated cheese to the pan and stir to combine | Add the nutritional yeast, garlic powder and mustard to the pan and stir until smooth | Taste the sauce and season to perfection with salt and pepper | Turn the heat right down to a very gentle simmer

    Now, prepare the pasta and prepare to serve | Cook the pasta for 9 minutes in boiling salted water | Save a little pasta water in a cup | Drain the pasta and pour it into the cheese sauce | Stir the pasta into the sauce so it’s well covered | Add the chorizo to the pan and fold it into the mac and cheese for 1 minute, ensuring it’s warmed through | If you would like your sauce a little more saucy, add a little pasta water and fold it into the mac and cheese

    Time to eat! | Finely slice the chives | Plate up the Mac and Chorizo | Sprinkle over the chives | Add some salad leaves and serve immediately | Splash over a little hot sauce if you like it spicy!