Make Party-Ready Mac and Cheese!
Throw in two kinds of cheese, chorizo, and pimiento!
Looking for an easy but party-ready dish to prepare this coming holiday season? Mac and cheese is always a crowd favorite and we've made it better by using two kinds of cheese—gruyere or mozzarella and sharp cheddar cheese—to make it more decadent.
Prep time 30 mins
Cooking time 45 minutes
8 tablespoons butter (1 stick), divided
1/2 cup all-purpose flour
1 liter fresh milk, warmed
4 cups gruyère or mozzarella cheese (about 400 grams), grated
2 cups extra-sharp cheddar cheese (about 200 grams), grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 tablespoon olive oil
2 pieces spanish chorizo (about 400 grams), cubed
1 can pimiento (200-gram), drained and cubed
1 pack elbow macaroni (500-gram), cooked according to package directions
1 1/2 cups Japanese breadcrumbs
1 Preheat oven to 375°F.
2 Melt 6 tablespoons butter in a large pot. Stir in flour and cook over low heat for 2 to 3 minutes, stirring with a whisk.
3 Turn up heat to medium. Add warm milk while stirring continuously with a whisk. Cook for 1 to 2 minutes or until thick and smooth.
4 Turn down heat to low and add cheeses, pepper, and nutmeg. Stir until cheese is melted and mixture is smooth. Set aside and keep warm.
5 Heat olive oil in a medium frying pan. Fry chorizo for about 1 minute or until cooked. Drain on paper towels.
6 Add chorizo, pimiento, and cooked noodles to the sauce; stir well. Pour into a 9x13-inch baking dish or 8 individual oven-safe dishes.
7 Melt remaining 2 tablespoons butter and combine with breadcrumbs. Sprinkle on top of the macaroni and cheese. Bake for 20 to 30 minutes, or until the sauce is bubbly and breadcrumbs are golden brown. Serve hot.
Recipe by Rachelle Santos; photo by Patrick Martires