Pulled Pork Mac N’ Cheese With Chorizo Parmesan Crumb Topping

Instructions

1. In a saucepan on medium heat, cook the chorizo until starting to char, and the oils are released. Add the breadcrumbs and cook additional 2-3 minutes so the breadcrumbs absorb the oil.
2. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and a little more olive oil if needed, pulse a few times until you have a crumb-like texture, set aside.
3. Preheat the oven to 200°C 
4. Combine the pulled pork with the BBQ sauce in a bowl, set aside
5. Cook the pasta in a large pot of salted water according to package instructions until al dente
6. Make a roux by melting the butter over medium heat in a saucepan, then whisk in the flour, cook for a couple of minutes then gradually add the milk while continuously whisking until all the milk is done and the roux is smooth
7. Take the pan off the heat and add the garlic powder, onion granules and chilli flakes
8. Slowly add the cheese into the mixture until all melted and combined
9. Drain the pasta when ready and mix all the pasta into the cheese sauce. Once combined, transfer the cheesy pasta into a large baking dish
10. Add the BBQ pulled pork to the dish and swirl with a spoon
11. Sprinkle the top with the chorizo crumb. Any extra crumb can be bagged and frozen for a later date
12. Place the dish in the preheated oven for about 15 minutes, then turn the oven to grill for another 5 minutes, so the top gets all golden and crispy
13. Serve hot and enjoy!