|oil — for frying|
|200 g||chorizo — sliced|
|250 g||streaky bacon — chopped|
|5||eggs — large|
|5 ml||mustard — powder|
|5 ml||freshly ground black pepper|
|250 g||cheddar cheese — grated|
|75 g||parmesan cheese — grated|
Preheat oven to 240°C and heat a pizza stone as per manufacturer instructions or a baking sheet large enough to hold a 22cm loose bottomed cake tin for 20 minutes until very hot.
Boil the macaroni in salted water for 5 minutes less than the packet instructions.Drain, drizzle with a bit of oil and set aside.
Heat some oil in a pan and fry the chorizo until the fat has rendered and the chorizo is crispy. Remove the sausage and fry the bacon in the fat until crispy. Remove from the pan and set aside with all the rendered fat.
Line the base of a 22cm loose bottomed cake tin with 2 layers of baking paper, letting the paper stick out from the rim. Grease the sides of the cake tin.
Whisk the milk, eggs and seasoning. Mix the macaroni, chorizo, bacon and most of the cheese (leave some cheese to sprinkle on top).
Spoon the macaroni into the cake tin, pressing down firmly as you spoon the mixture into the tin.
Remove the pizza stone or baking sheet from the oven and turn the temperature down to 180°C. Place the cake tin on the hot stone or sheet and slowly pour the milk mixture over the macaroni. Bake for 30 minutes or until the egg mixture has set (loosely cover with foil if the top browns too much).
Remove from the oven and let the cake stand for about 5 minutes. Use a knife to gently loosen the edges and remove from the cake tin. Remove the baking paper, place on a serving plate and serve.
Recipe by Heinstirred.