Michael Voltaggios Spanish Inspired Mac Cheesequot Recipes

MICHAEL VOLTAGGIO'S SPANISH INSPIRED "MAC & CHEESE"

Steps:

• Preheat a broiler.
• In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
• Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
• Add the rice, saffron, and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
• Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
• Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
• Fold in the goat cheese and season with salt.
• Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
• Broil until the cheese is golden brown, about 8 minutes.
• Let rest for 5-10 minutes. Garnish with chives.

MAC AND QUESO FUNDIDO

Steps:

• Bring a large pot of well-salted water to a boil over high heat for the pasta.
• As the water comes to a boil, heat the vegetable oil in a large skillet over medium. Add the mushrooms and cook until crispy and golden brown all over, about 5 minutes on each side. Season with a pinch of salt and pepper, and transfer to a plate. Wipe out the skillet.
• Line another plate with paper towels. Add the chorizo to the skillet and cook, crumbling the meat with a spatula, until the fat has rendered and the chorizo is crispy, 10 to 12 minutes. Remove and set aside on the paper towels to drain.
• Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
• Meanwhile, in the skillet, melt the butter over medium heat. Stir in the garlic and cook for 2 minutes. Whisk in the flour, then slowly whisk in the stock. Once the stock is incorporated, whisk in the milk and cream until smooth. Whisk in onion powder and smoked paprika, then cook until the mixture begins to thicken, about 3 minutes. Remove from the heat and stir in the mozzarella, Mexican cheese blend and Parmesan until completely melted. Adjust the salt to taste.
• Add the cheese sauce to the pasta and stir to evenly coat the pasta in the sauce. Leave in the pot or transfer to a serving dish and top with the mushrooms and chorizo, if using. Garnish with scallions and serve immediately.