Michael Voltaggio's Spanish Inspired Mac Cheese

Indulge in the bold and smoky flavors of *Michael Voltaggio's Spanish Inspired Mac & Cheese*, a gourmet twist on a comfort food classic with a Mediterranean flair. This ultra-creamy mac and cheese features tender elbow macaroni coated in a rich, velvety sauce made with Manchego and sharp cheddar cheeses, infused with the warmth of smoked paprika, garlic powder, and a hint of cayenne. Crispy crumbled chorizo and sweet roasted red peppers add layers of texture and flavor, while a golden, crunchy panko breadcrumb topping ties it all together. Perfect for dinner parties or weeknight indulgence, this Spanish-style mac and cheese is baked to bubbling perfection and garnished with fresh parsley for a vibrant finish. With every bite, you’ll experience a symphony of savory, smoky, and zesty notes that will keep everyone coming back for more.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz Elbow macaroni
• 8 oz Chorizo sausage (cooked and crumbled)
• 4 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 3 cups Whole milk
• 2 cups Manchego cheese (grated)
• 1 cup Sharp cheddar cheese (grated)
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 0.25 tsp Cayenne pepper
• 1 cup Roasted red peppers (diced)
• 1 cup Panko breadcrumbs
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley (chopped, for garnish)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.

Step 2

In a large skillet over medium heat, cook the crumbled chorizo until browned and crispy. Remove from the skillet and place on a plate lined with paper towels to drain. Reserve the rendered fat, if desired, for added flavor.

Step 3

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 4

Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, whisking often, until thickened (about 5 minutes).

Step 5

Reduce the heat to low and stir in the grated Manchego cheese and sharp cheddar cheese until completely melted and smooth.

Step 6

Add the smoked paprika, garlic powder, cayenne pepper, salt, and black pepper to the cheese sauce. Adjust seasonings to taste.

Step 7

Stir the cooked macaroni, chorizo, and diced roasted red peppers into the cheese sauce until well combined.

Step 8

Preheat the oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.

Step 9

In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2058.7g)

Amount per serving	% Daily Value*
Calories	4964.7

Total Fat 292.1g	0%
Saturated Fat 145.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 671.1mg	0%
Sodium 7965.1mg	0%
Total Carbohydrate 380.0g	0%
Dietary Fiber 21.4g	0%
Total Sugars 61.9g
Protein 205.7g	0%

Vitamin D 394.1IU	0%
Calcium 3423.7mg	0%
Iron 21.2mg	0%
Potassium 2543.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 16.5%

Carbs: 30.6%