Categories: Pasta
Ingredients
- Salt
- 1 lb. macaroni or cavatappi
- 1 tbsp olive oil
- 12-16 oz. hot or mild Spanish-style chorizo, casings removed and meat coarsely crumbled
- 4 tbsp butter
- 3 garlic cloves, grated
- 1/4 cup flour
- 2 1/2 cups whole milk
- 1/4 tsp cayenne
- 2 cups shredded sharp yellow cheddar
- 2 cups grated Manchego cheese
- 8 oz. jar piquillo peppers in water, drained and diced, or 2 jars (4oz) diced pimiento peppers, drained
- For garnish: thinly sliced scallions, cut on an angle, and chopped fresh parsley
- For Salad:
- Tomatoes
- Spanish onion
- Romaine
- Lemon juice
- Olive oil
- Sea salt
Directions
-
Bring a large pot of water to a boil; salt the water and cook the pasta until 1 minute shy of al dente. Drain well.
-
Meanwhile, in a skillet, heat the oil over medium-high. Add the chorizo, and cook, stirring occasionally, until the fat renders and the meat is light brown, about 2 minutes; drain on a paper towel-lined plate.
-
Arrange a rack in the center of the oven; preheat the broiler.
-
In a large saucepot, melt the butter with the garlic over medium to medium-high heat and stir until fragrant, about 30 seconds. Whisk in the flour. When it bubbles, whisk in the milk; season with salt and cayenne. Whisk until thick enough to coat the back of a spoon, about 3 minutes.
-
In a large bowl, mix the cheese. Add 3 cups of the cheese mixture to the sauce, 1 cup at a time, stirring until melted and smooth between additions. Remove from heat and stir in the piquillo peppers.
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Mix the pasta and chorizo into the cheese sauce and pour into a 1 1/2-2 qt. baking dish. Top with the remaining cheese mixture; broil until browned and bubbly, 3-5 minutes. Top with the scallions and parsley. Serve with the salad.