“Grown-Up” Mac ‘n’ Cheese
Say you love macaroni and cheese, but don’t want it exactly the same all of the time.
Take a tip from Top Chef alumn Michael Voltaggio and spice up macaroni and cheese with such Spanish flavors as chorizo, olives and sherry.
Voltaggio also uses a great one-two punch of cheese flavors and textures here, combining creamy, tangy goat cheese, with sharp Manchego.
Spanish-Inspired “Mac & Cheese”
Makes 6-8 servings
What You’ll Need
½ cup olive oil
¾ cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 ½ cups Bomba rice
Pinch of saffron
1 bay leaf
½ cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 ½ cups (4 ½ oz.) grated Manchego cheese
2 tbs. chopped fresh chives
1. Preheat boiler. In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic. Cook, stirring occasionally, until tender for 5 to 6 minutes. Increase heat to medium-high, add the chorizo and cook for 2 to 3 minutes.
2. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
3. Reduce heat to medium. Add the water slowly, stirring occasionally until each addition has been absorbed and the rice is firm (but not hard), about 20 minutes. Add the cream and cook for 3 minutes. Remove from heat
4. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish and sprinkle Manchego on top.
5. Broil until cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with chives and revert to childhood!
Recipe from Michael Voltaggio, courtesy of Target. Photo courtesy of Target.
