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.

BEEF 'N' CHEESE MACARONI

Steps:

• In a skillet, cook beef over medium heat until no longer pink. , Meanwhile, in a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through.

MEXICAN MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

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.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

SPANISH MACARONI WITH CHEESE

Steps:

• Drain cooked macaroni and set aside. Heat 1 tablespoon butter or margarine in a large saucepan add sausage and sauté, stirring for 10 minutes. Remove all but 1 tablespoon fat. Stir in tomatoes, green and red peppers (if pimiento is used, add later with olive slices), parsley, optional cilantro, and tomato paste cook for 10 minutes. Add pasta and olive slices heat through. Place half of the pasta-meat mixture into a greased 2 1/2 -quart casserole sprinkle with half of the cheese and top with remaining pasta-meat mixture. Sprinkle with remainder of Parmesan cheese and dot with butter slices. Bake, uncovered, in a preheated 350° oven for 30 minutes or until browned and bubbly.