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
300g
macaroni pasta
150g
chorizo, roughly chopped
150g
cherry tomatoes
300g
cream cheese
150g
mature Cheddar, grated
1tsp.
Dijon mustard
2Tbsp.
freshly chopped chives, plus extra to garnish
150g
cooked and peeled king prawns
25g
dried breadcrumbs
25g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
