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Spanish-style Mac & Cheese Casserole
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Provided By:
Ruth Cousineau

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    • Add a sophisticated kick to your next mac and cheese casserole with a whisper of smoky chorizo, red peppers, and buttery Manchego. You might want a glass of Amontillado sherry to sip with it.

    Ingredients

    Serves:

    Directions

    Preheat oven to 400°F with rack in middle.

    Butter a 13 x 9-inch baking or dish (3-quart capacity).

    Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.

    Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.

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    4 Comments

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    ddclassylady

    I give it three stars. Great if you love pepper! For added presentation after baked put red peppers on top. I was worth the effort because my aunt the spicy flavor.

    January 17 2011 at 4:47 PM Report abuse rate up rate down Reply
    olgavalos

    This got mixed ratings, but hovered between three and four stars. We love chorizo, so it was a no brainer! The dish is beautiful but it might be too spicy. We served it with ranchero and Chihuahua cheese and jalapeño and salsa refried beans!

    December 28 2010 at 1:53 PM Report abuse rate up rate down Reply
    nancymunro5

    Mac and cheese with an attitude! A little burn from the chorizo, but you can opt for the hot or sweet variety. The sauce seems thin before baking, but it does get absorbed well as it bakes. I was surprised it needed as much salt as stated, but it did

    December 27 2010 at 8:15 PM Report abuse rate up rate down Reply
    gilberer

    The sausage gives a little extra kick that's really delicious. I used a fresh red pepper instead of canned, it's less greasy. Very creamy and even a bit crisp once baked. It's a good combination of textures.

    December 27 2010 at 1:55 PM Report abuse rate up rate down Reply

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