Pimento Cheese and Chorizo Mac, and Late Fall Salad
Roast Chorizo Mashed Potatoes with Manchego and Charred Chard
Cheese and Chili Arepas with Eggs and Chorizo
Carbonara Mac ‘n Cheese Soufflé and Spring Salad
Chorizo and Wine
Paprika Manchego with Pequillo Peppers and Spanish Olives
Baked Jalapeño Poppers
Grilled Chicken and Corn Salad with Chipotle Crema
Individual Poblano Mac and Manchego with Corn and Mushrooms
One-Skillet Pimento Cheese Dip
Spanish Chorizo and Chicken Chili
- 1 pound macaroni with lines or other short pasta (such as penne or cavatappi, a corkscrew pasta)
- 1 tablespoon olive oil
- 1 12- to 16-ounce package hot or mild Spanish-style chorizo (a fully cooked product similar in size and texture to kielbasa located in the refrigerated case), casings removed and meat coarsely crumbled or diced (Rach likes Gaspar’s)
- 4 tablespoons butter
- 3 cloves garlic, grated or finely chopped
- 1/4 cup flour
- 2 1/2 cups whole milk
- About 3/4 teaspoon cayenne or hot paprika
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 2 cups shredded sharp yellow cheddar
- 2 cups grated Manchego cheese
- 1 8-ounce jar piquillo peppers in water, drained and diced or 2 4-ounce jars diced pimiento peppers, drained
- For garnish: thinly sliced scallion, cut on an angle and chopped fresh flat-leaf parsley
- For salad: tomatoes, Spanish onion, romaine, and Spanish olives dressed with lemon juice, EVOO, and sea salt (for an entrée)
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, one turn of the pan, 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 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, cayenne, smoked paprika and dry mustard. Whisk until thick enough to coat the back of a spoon, about 3 minutes.
In a large bowl, mix the cheeses. Add 3 cups of the cheese mixture into the sauce, 1 cup a time, stirring until melted and smooth between additions. Remove from heat and stir in the piquillo peppers.
Mix the pasta and chorizo into the cheese sauce and pour into a 1 1/2- to 2-quart baking dish. Top with the remaining cheese mixture; broil until browned and bubbly, 3-5 minutes. Top with the scallions and parsley. For an entrée, serve with salad.
From Rachael Ray Every Day, November 2017