Fancy Manchego Mac with Chorizo

March 2009
Fancy Manchego Mac with Chorizo

by 9 people

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Break out the baking dishes—there's lots here to keep you and your family satisfied.

Makes: 6 servings

Prep: 15 mins

  • Salt and pepper
  • 1 pound cavatappi (hollow corkscrew) or other short-cut pasta
  • Extra-virgin olive oil (EVOO), for drizzling
  • 1/2 pound raw chorizo sausage, casings discarded, chopped
  • 3 tablespoons butter
  • 2 shallots, chopped
  • 3 - 4 cloves garlic, finely chopped
  • 3 tablespoons flour
  • 1/3 cup dry sherry
  • 1 cup chicken broth
  • 1 cup whole milk or half-and-half
  • 2 cups shredded manchego cheese
  • 2 cups frozen peas, thawed
  • 1/4 cup chopped jarred pimiento peppers
  • 1/2 cup coarsely chopped flat-leaf parsley
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.
  3. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
  4. Drain the pasta, toss with the sauce and top with the chorizo and parsley.
  • Chateau de Coulaine Chinon "Bonnaventure" 2006 (France)