Fancy Manchego Mac and Cheese With Chorizo |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination. Ingredients:
1 lb cavatappi pasta (hollow corkscrew) or 1 lb other short- cut pasta |
extra virgin olive oil, for drizzling |
1/2 lb raw chorizo sausage, casting dicarded, chopped |
3 tablespoons butter |
2 shallots, chopped |
3 -4 garlic cloves, finely chopped |
3 tablespoons flour |
1/3 cup dry sherry |
1 cup chicken broth |
1 cup whole milk or 1 cup half-and-half |
2 cups shredded manchego cheese |
2 cups frozen peas, thawed1/4 cup chopped jarred pimiento peppers |
1/2 cup coarsley chopped flat leaf parsley |
Directions:
1. Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
2. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper towel lined plate.
3. In a medium saucepan, over medium heat add the shallots and garlic and cook until tender about 5 minutes. Whisk in the flour and whisk in the sherry. Stir in the chicken broth andmilk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
4. Drain the pasta, toss with sauce and top with chorizo and parsely.
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