Tonight I made this. It was really delicious. Jon specifically requested that the olives not be stirred through out the dish, so Katie and I sprinkled them on top. She was my cooking buddy, but I almost had to fire her. She was munching all the muy caro manchego. I subbed in about a two ounces of white cheddar to make up the difference. Yes, she ate that much shredded cheese prior to a dinner of mac and cheese. So much for dietetic correctness. Out of the four recipes we've tried from this Family Circle feature, this has been my favorite. I think Jon is still loyal to this one. I forgot to take a picture, and I'm sure a photo of the cold leftovers would not do justice to the yumminess.
Spanish Mac (adapted, slightly, from Family Circle)
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1 cup (4 ounces) cured chorizo, casing removed, diced
- 1 poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 8 ounces Manchego or Pecorino Romano cheese, grated or white cheddar :)
- 1/2 cup pimento-stuffed green olives,sliced
Directions
1. Bring a large pot of lightly salted water to boiling. Add elbow macaroni and cook 7 minutes, or as per package directions; drain and transfer to a large bowl.2. Meanwhile, in a large saucepan, heat oil on medium-low heat. Add chorizo and cook 5 minutes. Increase heat to medium-high and add pepper; saute for 3 minutes. Stir in garlic and cook another 1 to 2 minutes.
3. Add butter to saucepan; when melted, sprinkle in flour, whisking constantly for 2 minutes. Pour in milk, whisking until the liquid comes to a boil. Simmer until thickened, about 3 minutes. Remove from heat and stir in cheese. Mix until smooth. Stir into cooked macaroni. Sprinkle with olives.
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