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  • Writer's pictureAlexander Atlas

Mighty Midweek Meaty Mac & Cheese

Mac & Cheese is always wonderful, but it always felt like it was missing something. Every time I've made it, I've avoided adding much to it because I don't want to change what it is. This was the case until I tried the Alp Mac - Mountain Mac & Cheese food truck in Bristol.


MEAT. Meat was missing, not just any meats though, seasoned firm meats. Steaks, chorizo, bacon. Something to break up the texture and flavour of each bite to make it less homogenous, a little less boring. This little test of mine has become my new favourite way to enjoy it. The seasoning in no way overpowers the dish but just elevates the present flavours in the cheese and the meat adds a perfect textural difference. The secret to making the sauce super silky is American cheese. It contains citric acid which helps to keep the fats and lipids bonded so that the sauce doesn't split.

This is the filthiest, heaviest, creamiest, meatiest Mac and cheese you will ever have. My preferred way to eat this dish is to balance out the heaviness by taking a half portion and laying it on a bed of leafy greens with diced peppers and onions.



​225g Chorizo 360g Chicken Breast 300g Macaroni 5 Slice of American Cheese 200g Edam 100g Mature Cheddar

500 ml of Milk

1 tbsp of flour 1 tbsp of olive oil 2 tsp smoked paprika 1 tsp of garlic powder 1 tsp of onion powder


1) Turn a wok/pan to high heat & and bring a pot of water to boil

2) While you wait for the water to boil, Dice your chorizo and chicken into 1cm cubes. Place your chicken in a bowl and toss with your seasoning and oil, mix and set aside.

3) To your boiling water, add your pasta and plenty of salt. You want the water to be as salty as the sea to properly season the pasta. Once your pasta is cooked, drain and set aside for later.

4) Place your chorizo and chicken into the frying pan being sure only to stir occasionally to get a good sear. We won't be adding any oil to the pan because we're trying to render the fat from the meats.

5) While your meat is cooking, grate your cheese and set aside for later.

6) Once your meats are cooked, use a slotted spoon to remove them from the pan being sure to leave all the fat in the pan. Set the meat aside add a tablespoon of flour to the fat in the pan and cook it for 60 seconds. This will be our roux, the base of the cheese sauce.

7) Once your roux resembles a dough, bring the heat down to a medium and slowly add your milk in small increments. Be sure to stir in all the visible milk into the roux before adding more. Keep doing this until you have a smooth sauce. You may need more or less milk than listed. You want this sauce to be a bit too thin because everything you add next with thicken it.

8) Add all your cheeses stirring occasionally to help it melt. Once melted, add your pasta, then add your meats.

9) Season to taste & serve.


Reheating Tip:

To keep the sauce silky when reheating, save a portion of the sauce separate from the dish in the fridge. Add 2 tbsps to the cheese sauce + 1 tbsp of milk to the pasta before microwaving. Halfway through microwaving, stir the sauce in and cook through the rest of the way.


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