Macaroni with chorizo and tomato béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Macaroni dry 400 g
- Chorizo fresh, casing removed 200 g
- Milk 600 ml; 500 sauce and 100 finishing 600 g
- Tomato sauce 125 g
- Plain flour 25 g
- Butter 30 g
- Extra virgin olive oil 10 g
- Nutmeg 0.2 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Melt the butter, stir in the flour and cook for 2 minutes. Gradually whisk in 500 ml milk. Simmer gently for 8–10 minutes. Stir in the tomato sauce, nutmeg, pepper and a pinch of salt.
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Crumble the chorizo and fry in the oil for 8–10 minutes until fully cooked. Drain excess fat. Check for 71°C in the chorizo.
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Cook the macaroni in plenty of water according to the packet and drain. Mix with the sauce and chorizo. Add the remaining 100 ml milk and heat gently for 1–2 minutes until evenly coated.
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Taste before adding more salt and serve with chopped parsley.
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