Michael Voltaggio's Spanish Inspired "Mac & Cheese"

Recipe by Dr. Jenny
READY IN: 1hr 5mins




  • Preheat a broiler.
  • In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
  • Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
  • 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.
  • Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
  • Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
  • Fold in the goat cheese and season with salt.
  • Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
  • Broil until the cheese is golden brown, about 8 minutes.
  • Let rest for 5-10 minutes. Garnish with chives.