A Spanish-style makeover of simple mac and cheese complete with tangy Manchego cheese and chorizo; although it’s a bit less authentic than dried, use fresh chorizo to achieve the slightly spicy flavor. Reheating cheese sauces can get tricky, so try to serve it all on the first go. If do you need to reheat, add in more cheese and reheat in the oven.
- 1 Pound macaroni noodles, or any small pasta shape
- 1 Tablespoon canola oil
- 8 Ounces fresh chorizo, removed from casing
- 2 Tablespoons all-purpose flour
- 1 Cup heavy cream
- 1/4 Cup water
- 8 Ounces Manchego cheese, shredded
- 4 Ounces white sharp Cheddar cheese, shredded
- 1 Teaspoon paprika
- Freshly ground black pepper
Bring a pot of salted water to a boil. Cook the noodles to al dente according to package directions. Drain the pasta and set aside for later use.
While the pasta cooks, heat the oil in a large saucepan over medium-high heat. Crumble in the chorizo and cook until browned. Using a slotted spoon, remove the cooked chorizo to a paper-towel-lined plate to drain, reserving the oil in the pan.
Whisk in the flour, and cook for a few minutes to cook out the flour flavor, but not until browned. Whisk in the cream a little bit at a time and then whisk in the water, making sure that there are no clumps of flour. Cook the mixture until little bubbles form at the side of the pan; do not bring to a full boil. Whisk in the Manchego and Cheddar a handful at a time, whisking between each addition. Add in the paprika and some salt and pepper. In a large bowl (or the saucepan if it’s large enough) mix the cheese sauce, pasta, and reserved chorizo. Serve while hot.