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Spanish-style Mac & Cheese Casserole

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Spanish-style Mac & Cheese Casserole

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total prep
Add a sophisticated kick to your next mac and cheese casserole with a whisper of smoky chorizo, red peppers, and buttery Manchego. You might want a glass of Amontillado sherry to sip with it.



  • Preheat oven to 400°F with rack in middle.
  • Butter a 13 x 9-inch baking or dish (3-quart capacity).
  • Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
  • Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.


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