Weekdays 9am

Sausage mac and cheese

Dean Edwards' recipe is a real comfort dish for the family, plus it's cheap and goes a long way.

(Serves 4)


350g dried macaroni pasta4 uncured chorizo sausages or flavour of your choice1 red onion finely diced2 cloves garlic crushed2 roasted red peppers from a jar finely chopped1 x 410g tin evaporated milk80ml tomato ketchup1 tsp English mustard100g Cheddar cheese100g Monterey jack cheeseCouple of drops of hot sauce1⁄2 pack cheesy tortilla chipsCrisp salad to serve


  • Cook the macaroni to the packet's instructions, drain and keep aside. You could make individual portions if you like.

  • Remove the chorizo from its casing then break up into bite-sized pieces.

  • Fry off the chorizo in a dry pan for 3-4 minutes then add in the onion and garlic and cook for a further 5 minutes until softened.

  • Add the pepper, evaporated milk, ketchup, mustard, 2/3 of the grated cheese and stir until melted, then season and add the hot sauce to taste.

  • Stir in the cooked pasta and transfer to the baking dish/or individual pots, making sure it's well combined.

  • Blitz up the tortilla chips until they resemble breadcrumbs. Sprinkle with the remaining cheese and crushed up tortilla chips.

  • Bake in a pre heated oven set at 180C/gas mark 4 for 30 minutes or until golden. Leave to stand for 5 minutes before serving with a crisp salad.

Learn some Kitchen Basics with the Lorraine chefs

Get more recipes from the Lorraine chefs

Weekdays 9am