Monday, June 6, 2011

Spanish Style Mac and Cheese -

Kitchen Daily

Ingredients:

• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni

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.

No comments:

Post a Comment