Spicy Tomato and Chorizo Macaroni and Cheese

• 300g cooked macaroni  
• 1 red onion, peeled and thinly sliced  
• 2 cloves garlic, minced  
• Olive oil  
• 85g butter, cubed   
• 6 tablespoons flour  
• 500ml full cream milk   
• 200g cherry tomatoes   
• 3 teaspoons chilli flakes  
• 200g chorizo, cut into coins   
• 200g grated mature cheddar   
• 50g grated parmesan 

Preheat the oven to 200 °C. 

Drizzle a little olive oil into the Le Creuset Cast Iron Signature 26cm Shallow Casserole and place it over medium heat. Add the sliced red onion and cook until soft and sweet. Stir in the minced garlic and chorizo and fry briefly until fragrant. Remove from the casserole and set aside. 

Add the tomatoes to the hot casserole and cook until they char and blister. Sprinkle in the chilli flakes, then remove the tomatoes and set aside. 

To make the white sauce, do not wipe out the casserole—any browned bits will add extra flavour. 

Add the butter to the casserole and let it melt. Stir in the flour to form a roux and cook for a few minutes. 

Gradually whisk in the milk, a little at a time, until the sauce is smooth and begins to thicken. Season to taste. Stir in three‑quarters of the grated mature cheddar and allow it to melt into a rich, creamy sauce. 

Return the tomatoes, onions, garlic and chorizo to the casserole and mix to combine. Add the cooked macaroni and stir until well coated. Scatter the remaining cheddar and the Parmesan over the top. 

Transfer the casserole to the preheated oven and bake until the cheese is melted, bubbling and golden.