Idaho® Potato Spanish Mac And Cheese
Idaho® Potato Spanish Mac And Cheese
This delicious mac and cheese dish with potatoes has a pinch of Spanish flavor which makes for a meal for everyone in the family will enjoy.This recipe is courtesy of Idaho Potatoes.
Prep Time
10
minutes
Cook Time
43
minutes
Servings
6
Total time: 53 minutes
Ingredients
- 1 tablespoon olive oil
- 1 package of spanish chorizo, sliced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 red bell peppers, sliced
- 2 idaho® potatoes, peeled and shredded
- 2 teaspoon salt
- 2 teaspoon black pepper
- 2 teaspoon smoked spanish paprika
- 1/2 teaspoon dry mustard
- 8 tablespoon unsalted butter
- 1/2 cup all-purpose flour
- 4 cup whole milk
- 1 1/2 cup manchego cheese, shredded
- 1 1/2 cup monterey jack cheese, shredded
- 1/2 cup green olives, sliced
- 1 pound medium shells
- 1/4 cup panko breadcrumbs
Directions
- Preheat oven to 375°F.
- Heat a large skillet over medium-high heat.
- Add the olive oil and allow to heat through.
- Carefully throw in the sliced chorizo (or sausage) and cook for about 5 minutes, stirring constantly, until crisped and slightly charred.
- Transfer to a plate and set aside.
- Throw in the onions, garlic and red bell peppers.
- Cook for about 5 to 7 minutes on medium, until soft and caramelized.
- Peel the potatoes and shred with a box grater or food processor.
- Place in a fine-mesh sieve and rinse with cold water.
- Drain really well, squeezing the potatoes to get most of the moisture out.
- You want them really dry.
- Add the shredded potatoes to the skillet with the rest of the veggies.
- Cook for another 5 minutes until soft.
- Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika.
- Stir to evenly combine.
- Remove from heat and set aside.
- In a large saucepot, melt the butter over medium heat.
- Once fully melted, add in the flour and stir.
- Cook for about 3 minutes (or until it turns a golden brown) to develop a nutty aroma.
- Slowly stream in the milk while continuously whisking.
- Stop whisking once the flour has completely dissolved into the milk.
- Allow to thicken, stirring every so often.
- It should take about 2 to 3 minutes.
- Season with the remaining 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika and ½ teaspoon dry mustard powder.
- Remove from heat and add in the shredded cheeses (reserving a little of each for topping later on).
- Stir with a wooden spoon until melted.
- Cook the pasta according to package instructions.
- You want the noodles to be a little undercooked as they’ll continue to cook when the mac and cheese bakes.
- Once the noodles are done, drain and return to pot.
- Stir in the cheese sauce, sautéed veggies and potatoes, chopped green olives and crisped chorizo (or sausage).
- Stir with a spatula or wooden spoon until evenly combined.
- Pour into a 9x13 inch-baking dish.
- Top with breadcrumbs and reserved cheese.
- Bake for about 30 to 35 minutes or until golden brown and bubbly.
- Serve and enjoy!