Dean Edwards serves up a tasty looking sausage mac and cheese on Lorraine.

The Ingredients are: 350g dried macaroni pasta, 4 uncured chorizo sausages or flavour of your choice, 1 red onion finely diced, 2 cloves garlic crushed, 2 roasted red peppers from a jar finely chopped, 1 x 410g tin evaporated milk, 80ml tomato ketchup, 1 tsp English mustard, 100g Cheddar cheese, 100g Monterey jack cheese, Couple of drops of hot sauce, 1⁄2 pack cheesy tortilla chips and Crisp salad to serve.

To prepare the dish, cook the macaroni to the packet’s instructions, drain and keep aside. You could make individual portions if you like.

Remove the chorizo from its casing then break up into bite-sized pieces.

Fry off the chorizo in a dry pan for 3-4 minutes then add in the onion and garlic and cook for a further 5 minutes until softened.

Add the pepper, evaporated milk, ketchup, mustard, 2/3 of the grated cheese and stir until melted, then season and add the hot sauce to taste.

Stir in the cooked pasta and transfer to the baking dish/or individual pots, making sure it’s well combined.

Blitz up the tortilla chips until they resemble breadcrumbs. Sprinkle with the remaining cheese and crushed up tortilla chips.

Bake in a pre heated oven set at 180C for 30 minutes or until golden. Leave to stand for 5 minutes before serving with a crisp salad.