Time to upgrade your Mac and cheese with jalapenos, chorizo, sun-dried tomatoes and coriander leaf, finished with Dips chipotle + Lime for that added kick.
2 ltrs milk
1 medium white onion
2 bay leaves
150g plain flour
250g Barber’s grated mature cheddar
salt & pepper to taste
1 tbsp English mustard
1 tbsp vegetable bouillon powder
800g raw Macaroni pasta
30g grated mozzarella
50g Barber’s mature Cheddar, grated.Toppings
300g raw chorizo, diced and roasted
100g squash diced diced and roasted
50g sour cream – in sauce bottle
10g finely chopped coriander
50g sun-dried tomato’s
10g olive oil
Salt & pepper to taste.
Pour milk into a saucepan on a low heat.
As the milk warms, pin the bay leaves down into the onion using the cloves = 3 cloves per leaf.
Add the boullion powder and studded onion to the milk to infuse.
Melt the butter in another pan on a low heat.
Once melted, add in the flour to make a roux, continually mixing so that the flour does not catch and burn.
Cook out the flour for 3-4 minutes or until the flour no longer tastes raw.
Don’t allow the roux to brown.
Slowly add in the warm infused milk, whisking as you go until you have a smooth, silky sauce.
Now melt in 250g grated cheese, add the mustard powder and check for seasoning.
Pass the sauce through a fine strainer.
Serve and garnish evenly with toppings above.
Enjoy the recipe? Make sure to check out DIPS Sauce.