Just when we thought that mac and cheese couldn’t get any better, we tried this irresistible recipe…


Serves: 2

Prep time:  25 minutes


  • 300g macaroni pasta
  • 150g chorizo, cut into chunks
  • 800ml Yeo Valley Whole Milk
  • 1 clove garlic, whole but slightly squashed
  • 2 shallots, peeled
  • Bay leaf
  • 60g Yeo Valley Butter
  • 60g plain flour
  • 150g Cheddar cheese
  • Black pepper



  1. Cook the pasta according to the pack instructions and drain. Heat a frying pan and cook the chorizo until it’s crisp. Remove from the pan with a slotted spoon onto kitchen roll to drain.
  2. Heat the oven to 200°C/180°C Fan/ Gas Mark 5. Pour the milk into a pan with the garlic, shallots and bay. Warm gently but don’t boil.
  3. While the milk warms, melt the butter in another saucepan. Add the flour to the pan and stir continuously with a wooden spoon to make a thick, smooth roux.
  4.  When the milk is hot but not boiling, strain it, then slowly add it to the roux, whisking until it comes to the boil and thickens. Bubble for 2 mins then add half the Cheddar cheese and black pepper.
  5. Mix together the sauce, pasta and chorizo and tip into an oven dish. Sprinkle the remaining Cheddar cheese over the top and cook for 25 mins until golden.


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