Fancy Manchego Mac and Cheese With Chorizo

READY IN: 50mins
Recipe by Marz

From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.

Top Review by Dr. Jenny

I was looking to use up manchego and chorizo and this fit the bill. It was easy to make, but was kind of plain tasting. It definitely needed a lot of salt. I would suggest adding some herbs and seasonings next time. The taste of the sherry came through in the dish, so I would suggest using a good one. I followed all directions and ingredients as posted with the exception that I omitted the peas as I realized halfway into preparing the dish that I was out.

Ingredients Nutrition

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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