• 400g macaroni pasta, uncooked
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 200g Goose on the Loose chorizo, diced
  • 3 bacon strips, chopped
  • 100g plain flour
  • 800ml full cream milk
  • Salt and pepper
  • 200g cheddar, grated
  • Parsley, to garnish


  1. Cook the macaroni following the packet directions for roughly 10 minutes. Drain and set aside.
  2. Meanwhile, melt the butter in a large saucepan over low to medium heat. Fry the onion for 5 minutes and then add the garlic, chorizo and bacon and fry for 10 minutes or until the bacon is cooked and the oils are released.
  3. Stir in the flour over 2 minutes until a roux forms. Gradually add the milk, stirring slowly with a wooden spoon until a thick sauce forms. Season with salt and pepper and let the sauce simmer for 10 minutes on low heat, stirring regularly. Turn the heat off and set aside.
  4. Stir the grated cheddar into the sauce until it is completely melted.
  5. Add the macaroni pasta to the saucepan with the cheesy sauce and mix it gently.
  6. Serve and garnish with parsley.