Give our cheats mac and cheese a go, it's ready in just 30min! No need for a white sauce, this pasta dish contains melted cream cheese and Cheddar instead, and is packed full of chorizo and prawns.
It's a deliciously indulgent mid-week meal to welcome in when the colder months arrive.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
861
Ingredients
300 g macaroni pasta
150 g chorizo, roughly chopped
150 g cherry tomatoes
300 g cream cheese
150 g mature Cheddar, grated
1 tsp. Dijon mustard
2 Tbsp. freshly chopped chives, plus extra to garnish
150 g cooked and peeled king prawns
25 g dried breadcrumbs
25 g ready-made crispy onions, we used Cooks’ ingredients
Directions
Step 1Bring a large pan of salted water to the boil and cook according to pack instructions. Drain well and return to pan.
Step 2Meanwhile, fry chorizo and tomatoes (without oil) in a medium pan over medium-high heat, until chorizo begins to crisp and the tomato skins begin to blister. Reduce heat to low and stir in cream cheese and most of the Cheddar, reserving a handful for the top. Stir until the cheeses have melted, then remove from heat and mix in the mustard and chives. Stir cheese mixture and prawns into the drained pasta and check seasoning. Stir in 1-2tbsp just-boiled water if you prefer a thinner sauce.
Step 3Preheat grill to medium. Scrape macaroni mixture into a 2 litre baking dish and sprinkle over reserved cheese and breadcrumbs. Grill for 10min or until golden and bubbling. Garnish with crispy onions and extra chives and serve with a green salad, if you like.
Per serving:
Calories: 861
Protein: 39g
Total fat: 48g
Saturates: 26g
Carbs: 66g
Total sugars: 6g
Fibre: 5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
