KING PRAWN AND CHORIZO MAC & CHEESE

INGREDIENTS

350g pasta shells

50g butter

50g plain flour

600ml milk

1 tsp Dijon mustard

100g mozzarella, torn

200g mature Cheddar cheese, grated

400g cooked peeled king prawns

8 large shell-on cooked king prawns

150g finely chopped chorizo

Lemon and parsley to serve

METHOD

1. Cook the pasta for 2 minutes less than the recommended cooking time to ensure it still has a little bite. Drain and set to one side. Meanwhile, heat the butter in a large saucepan, stir in the flour and cook for 3 minutes. Remove from the heat and whisk in the milk, ensuring there are no lumps.

2. Return to the heat and whisk constantly until smooth and thickened. Gently simmer for 2 minutes. Stir in the Dijon, half the mozzarella and half the Cheddar. Stir well and season, checking as you go.

3. Preheat the oven to 180°C/160°C fan assisted/ Gas 5. Stir in the pasta and peeled prawns and spoon into four individual shallow ovenproof dishes. Top each one with two king prawns, chorizo and the remaining cheese. Set on a baking sheet and bake for 15-20 minutes until golden and bubbling. Scatter with parsley and serve with lemon wedges.