Best Spanish Mac N Cheese Recipes

SPANISH STYLE MACARONI CHEESE WITH CHORIZO AND MANCHEGO

Steps:

• Pre heat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important, or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
• Meanwhile, heat a wide, oven proof saucepan or cast iron casserole dish over a medium heat and add the olive oil and chorizo. Cook for 3 minutes, stirring frequently. Tip the chorizo onto a plate.
• Turn down the heat and add the butter to the pan you just used for the chorizo. When the butter is melted add the onions and fry with the lid on for about 3-4 minutes, until the onions are nicely softened. Add the garlic and fry for 1 more minute. Stir occasionally.
• Sprinkle the plain flour over the onions/garlic and stir well, then add the milk very slowly, stirring constantly until thickened. When the sauce is roughly the thickness of double (heavy) cream, add in a few twists of black pepper, the chorizo and 150g/5oz of the cheddar cheese. Stir until the cheese is melted and then turn the heat off.
• In a small bowl, place the panko breadcrumbs and the remaining 50g/2oz of the cheese. Mix together to make the topping.
• Tip the macaroni into the cheese sauce, together with about a tablespoon of the cooking water, and stir to combine. Scatter the panko topping evenly over the top and place in your preheated oven for 10-15 minutes or until golden and bubbling.

SPANISH MACARONI AND CHEESE

Steps:

• Preheat oven to 350°. Grease a 2 1/2 -quart casserole.In a large skillet over medium heat, saute sausage for 10 to 12 minutes or until browned drain well to remove excess fat. Increase heat to medium-high.Add tomatoes, green pepper, parsley and tomato paste. Cook and stir for 8 to 10 minutes or until green pepper is crisp-tender and juices are thickened.Stir in drained macaroni and olives. Place half of the mixture in casserole. Sprinkle with half of the Parmesan cheese. Repeat with remaining macaroni mixture and cheese. Dot with butter or margarine.Bake, uncovered, for 30 minutes or until browned and bubbly.