Main dish - Spanish mac and cheese recipe

Author: Betty Ponce  

Add smoky chorizo to regular mac and cheese, for a Spanish-style twist on this family favourite pasta dish! She took some of her empanada filling and placed on top of my southern mac n cheese and that triggered an idea to do a Spanish hamburger helper style dish.

Baked Macaroni and Cheese

Baked Macaroni and Cheese
This savory and sweet baked macaroni and cheese, is like a main course version of the best cheese board ever.
Provided by: Ann Otis
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
  • 2 tablespoons olive oil
  • 1 large onion (thinly sliced)
  • splash white wine (or water)
  • 3/4 cup membrillo (or quince or cranberry jam or jelly)
  • 1 lb elbow macaroni
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk (whole or 2%)
  • 1/2 teaspoon ground mustard
  • kosher salt (to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon nutmeg (freshly grated)
  • 2 1/2 cups manchego cheese (grated (or sharp cheddar or gruyere))
  • 1 1/2 cups parmesan cheese (grated)
  • smoked Spanish Paprika
Nutrition:
  • Calories: 615 kcal
  • Carbohydrate: 60 g
  • Protein: 26 g
  • Fat: 29 g
  • Saturated Fat: 16 g
  • Cholesterol: 70 mg
  • Sodium: 600 mg
  • Fiber: 2 g
  • Sugar: 12 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 375 degrees F.
  2. In a saute pan or skillet, heat the oil over medium heat. Add the sliced onions and cook until soft and browned, about 7 minutes. Add a splash of white wine or water and stir to scrape up the brown bits, until the liquid is evaporated.
  3. Add the membrillo to the onions and stir to coat. Cook for a couple of minutes, stirring often. Spread the onion mixture evenly in the bottom of a 9 x 13 inch baking dish.
  4. Heat a large pot of salted water over high heat. Cook the macaroni until al dente, according to package directions. Drain, return to the pot, and set aside.
  5. While the macaroni is cooking, melt the butter in a medium saucepan. Whisk in the flour and continue to whisk constantly until smooth for about 1 minute.
  6. Slowly whisk in the milk and heat, whisking constantly, until it starts to bubble. Keep cooking a couple of minutes longer, until it starts to thicken and coats the back of a spoon. Remove from the heat and season with salt, pepper and nutmeg, and ground mustard.
  7. Stir in 2 cups of the manchego and all of the Parmesan, until melted and smooth, reserving 1/2 cup of manchego for the top.
  8. Pour the cheese sauce into the pot with macaroni and stir to combine. Taste and adjust seasoning to taste.
  9. Spread the macaroni evenly over the onions in the baking dish. Sprinkle with remaining cheese and a little paprika. Bake for 25 minutes, or until golden and bubbly.
Notes: Idaho Potato Spanish Mac and Cheese, Idaho Potato Spanish Mac and Cheese · Meat. 1 13 oz package Spanish chorizo · Produce. 3 Garlic cloves · Condiments. 1/2 cup Green olives · Pasta & Grains. 1 lb

Lynn Crawford's Spanish Mac and Cheese

Chef Lynn Crawford adds smoky Spanish paprika and savoury chorizo sausage to her creamy
Duration: 4:53

Spanish Mac & Cheese

Spanish Mac & Cheese
On a recent trip to New York I had to make a Mac n cheese and one of the other chefs was preparing some empanadas. Sometimes in the kitchens cultures blend and meet each other. She took some of her empanada filling and placed on top of my southern mac n cheese and that triggered an idea to do a Spanish hamburger helper style dish.
Provided by: Kenneth Temple
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American,Spanish
Number of ingredients: 28
Ingredients:
  • 2 tablespoons oil
  • 1 lbs. 80/20 ground chuck
  • ½ onion (chopped)
  • 1 bell pepper (chopped)
  • 3 cloves garlic (chopped)
  • 1 chipotle in adobo sauce (chopped)
  • 15 oz. tomato sauce
  • ¾ cup sliced green olives
  • ½ cup red currants or raisins
  • 2 teaspoons salt
  • 1 ½ teaspoons black pepper
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon dry oregano
  • 2 teaspoons achiote
  • ½ bunch cilantro (chopped, garnish)
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dry mustard
  • 1 ½ cups half and half
  • 4 oz. cream cheese
  • 2 cups manchego cheese (shredded)
  • 8 oz. elbow macaroni (cooked)
  • 2 cups gruyere cheese (shredded)
How to cook:
  1. To make Spanish ground beef:
  2. Heat a heavy bottom skillet over medium heat, add oil and ground beef cook for 5 minutes until water evaporates. Add onion and bell pepper cook for 3 minutes. Add remaining ingredients except for cilantro. Bring to a boil and then simmer for 10 minutes.
  3. To make mac n cheese:
  4. Heat a pot over medium heat add butter once melted add flour and make blonde roux. Add salt, pepper, garlic powder, dry mustard.
  5. Add half and half in thirds. Add cream cheese and 2 cups manchego cheese. Stir until sauce thickens about 2 minutes. Stir in elbow macaroni. Stir in half of the beef mixture and place the remaining on top. Top with gruyere and pop in oven until cheese melts. Garnish with cilantro, serve hot.
Notes: Easy and Creamy Mac and Cheese, Find out the simple way to make mac&cheese. (in Spanish with translation button). Visit. Save. More like this. Cilantro Pasta Recipe Main Dishes with

Spanish Mac & Cheese with Chorizo

Spanish Mac & Cheese with Chorizo
Chorizo and sweet smoked paprika elevate this classic comfort dish.
Provided by: Lynn Crawford
Yields: 0 servings
Number of ingredients: 18
Ingredients:
  • 5 cups elbow macaroni
  • 2 tsp olive oil
  • 2 large chorizo sausages, casings removed, crumbled
  • ½ large onion, peeled and cut in half lengthwise
  • 1 bay leaf
  • 2 cloves garlic
  • 2 cups milk
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • Salt and black pepper, to taste
  • 2 ½ cups grated aged Cheddar cheese
  • 1 tsp sweet smoked paprika
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 1 tsp sweet smoked paprika
How to cook:
  1. Step - 1
  2. Heat your oven to 350°F (180°C). Lightly butter a 2-quart (2 L) baking dish.
  3. Step - 2
  4. Cook the macaroni in boiling salted water until tender. Drain and rinse.
  5. Step - 3
  6. In a large saucepan, heat the oil over medium heat. Add the sausages and cook until lightly browned, about 5 minutes. Transfer to a plate and set aside.
  7. Step - 4
  8. To make the sauce, make a cut in half the onion about 1 inch (2.5 cm) deep, and slide a bay leaf into the slit. Stick the garlic cloves into the onion.
  9. Step - 5
  10. In a large saucepan, combine the milk and onion, heat over medium heat. Meanwhile, in a second saucepan, melt the butter over low heat. Add the flour and cook the roux, stirring, for 3 minutes. Do not let it colour. Remove from heat. Pour some hot milk into the roux, stirring until the milk is thoroughly blended in. Stir the mixture into the remaining milk and simmer, stirring frequently for 15 minutes. Season with salt and pepper.
  11. Step - 6
  12. Remove the onions. Add the cheese, paprika and the mustard. Continue cooking over low heat, stirring until the cheese is melted. Add the macaroni and sausage; stir together well. Season well with salt and pepper. Transfer to the prepared baking dish.
  13. Step - 7
  14. To make the topping, combine bread crumbs, Parmesan, parsley, and paprika. Sprinkle over the casserole and drizzle with olive oil. Bake until browned and bubbly, 25 to 30 minutes.
  15. Step - 8
  16. Remove from oven and serve immediately.
Notes: How to make Mexican Style Mac and Cheese (Easy and Quick), Place water, salt, onion, garlic and bay leaf in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. · Place

Chorizo Mac and Cheese

Chorizo Mac and Cheese
Add smoky chorizo to regular mac and cheese, for a Spanish-style twist on this family favourite pasta dish! Made in just 30 minutes!
Provided by: Beth Sachs
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 50 g Butter
  • 175 g Chorizo (sliced)
  • 2 Garlic Cloves (chopped)
  • 50 g Plain Flour
  • 600 ml Milk
  • 200 g Extra Mature Cheddar (grated)
  • 100 g Block Mozzarella (grated)
  • 1 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Dijon Mustard
  • 250 g Macaroni
  • 25 g Panko Breadcrumbs
  • 2 tbsp Parmesan (grated)
Nutrition:
  • Calories: 881 kcal
  • Carbohydrate: 73 g
  • Protein: 44 g
  • Fat: 45 g
  • Saturated Fat: 22 g
  • Cholesterol: 116 mg
  • Sodium: 1160 mg
  • Fiber: 3 g
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 180°C (160°Fan / Gas Mark 4/ 350F).
  2. Bring a large pan of salted water to the boil. Cook the macaroni according to packet instructions. Drain and set aside.
  3. Meanwhile in another large pan, melt the butter over a medium heat.
  4. Add the chorizo and garlic and fry for a minute to release the chorizo oils.
  5. Stir in the flour and cook for 2 minutes, stirring all the time.
  6. Gradually add the milk, turn up the heat and whisk until the sauce thickens. It should coat the back of a wooden spoon. This usually takes a couple of minutes.
  7. Take the sauce off the heat and add the grated cheddar, mozzarella, smoked paprika, cayenne pepper and Dijon mustard. Stir until the cheese melts into the sauce.
  8. Add the cooked pasta to the cheese sauce, mix together, and spoon into an ovenproof dish.
  9. Sprinkle over the panko breadcrumbs and parmesan, and bake in the oven for 20 minutes until golden and bubbling.
Notes: Michael Voltaggio's Spanish-Inspired “Mac & Cheese”, Ingredients · 1/4 cup olive oil · 3/4 cup diced yellow onion · 2 garlic cloves, minced · 2 cups (12 oz.) diced Spanish chorizo · 1 1/2 cups Bomba rice · Pinch of Ingredients: 1/4 cup olive oil; 3/4 cup diced yellow onion; 2 garlic cloves, minced; 2 cups (12 oz.) diced Spanish chorizo; 1 1/2 cups Related Items: Favorite Marfuga Olive Oil $42
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