Manchego Mac And Cheese With Fresh Chorizo
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound macaroni noodles, or any small pasta shape
  • 1 tablespoon canola oil
  • 8 ounce fresh chorizo, removed from casing
  • 2 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup water
  • 8 ounce manchego cheese, shredded
  • 4 ounce white sharp cheddar cheese, shredded
  • 1 teaspoon paprika
  • freshly ground black pepper
Directions
  1. Bring a pot of salted water to a boil. Cook the noodles to al dente according to package directions. Drain the pasta and set aside for later use.
  2. While the pasta cooks, heat the oil in a large saucepan over medium-high heat. Crumble in the chorizo and cook until browned. Using a slotted spoon, remove the cooked chorizo to a paper-towel-lined plate to drain, reserving the oil in the pan.
  3. Whisk in the flour, and cook for a few minutes to cook out the flour flavor, but not until browned. Whisk in the cream a little bit at a time and then whisk in the water, making sure that there are no clumps of flour. Cook the mixture until little bubbles form at the side of the pan; do not bring to a full boil. Whisk in the Manchego and Cheddar a handful at a time, whisking between each addition. Add in the paprika and some salt and pepper. In a large bowl (or the saucepan if it’s large enough) mix the cheese sauce, pasta, and reserved chorizo. Serve while hot.