Fancy Manchego Mac and Cheese With Chorizo
From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.
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READY IN: 50mins
SERVES: 6
YIELD: 1 pasta dish
UNITS: US
INGREDIENTS
Nutrition- 1
-
- 1⁄2
- 3tablespoons butter
- 2
- 3 -4
- 3tablespoons flour
- 1⁄3cup dry sherry
- 1cup chicken broth
- 1cup whole milk or 1 cup half-and-half
- 2cups shredded manchego cheese
- 2cups frozen peas, thawed1/4 cup chopped jarred pimiento peppers
- 1⁄2cup coarsley chopped flat leaf parsley
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DIRECTIONS
- Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
- 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.
- 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.
- Drain the pasta, toss with sauce and top with chorizo and parsely.
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