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Serves: 4
This Spanish Style Mac and Cheese recipe was created by Joy Lark, our talented tasting room manager. She creatively added Manchego and Membrillo (Spanish Quince paste) to the recipe along with chorizo and Spanish Smoked Paprika to give it a Bokisch style twist! Pair with our Terra Alta Vineyards Graciano or Monastrell.
Ingredients
- Olive oil
- 1 onion diced
- ¼ cups Membrillo (quince paste), in small pieces
- 1 lb. chorizo, or other sausage, cooked and sliced
- 1lb macaroni
- 3 Tbsp butter
- ¼ cup flour
- 3 cup milk
- ½ tsp ground mustard
- salt and pepper
- 2 ½ cups Manchego, shredded
- 1 ½ cups parmesan, grated
- Spanish Smoked Paprika
Instructions
- Preheat oven to 375 degrees F
- Caramelize onions in olive oil and heat over medium heat- this takes about 7 minutes.
- Add Membrillo and chorizo and stir until everything is coated in Membrillo. Set aside.
- Boil macaroni until al dente, drain and set aside.
- While macaroni is cooking, melt butter in a saucepan and add flour.
- Stir constantly for about 1 minute to create a roux.
- Slowly mix in milk while still stirring constantly until it starts to boil.
- Continue to cook until mixture starts to thicken and then add mustard and salt and pepper to taste. Stir in 2 cups of Manchego and all of parmesan until melted.
- Mix everything together until coated by cheese mixture and put in a 9x13 pan.
- Sprinkle with remaining Manchego and Spanish Paprika.
- Bake for 25 minutes or until golden on top.
- Serve with a nice, crusty focaccia!
Joy also makes a beautiful garden focaccia!
