Best 3 Michael Voltaggios Spanish Inspired Mac Cheesequot Recipes

"Michael Voltaggio's Spanish-inspired mac 'n' cheese" is a dish that blends the classic comfort of macaroni and cheese with the bold, flavorful ingredients of Spanish cuisine. This recipe is a creative fusion of cultures, resulting in a dish that is both comforting and exciting to the taste buds. The combination of roasted poblano peppers, piquillo peppers, and chorizo sausage adds a smoky, spicy depth of flavor to the creamy cheese sauce, while the Manchego cheese and pancetta provide a nutty, salty richness. The result is a dish that is sure to satisfy even the most discerning palate.

Here are our top 3 tried and tested recipes!

MAC AND "CHEESE"

Mac and

Provided by Michael Symon : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Salt and pepper
One 1-pound box pasta
1/4 cup oil
1 head cauliflower, cut into small pieces
1 cup diced onion
2 cloves garlic
2 cups water or vegetable stock
1/2 teaspoon grated nutmeg
1 cup breadcrumbs
2 tablespoons chopped fresh herbs (parsley, rosemary or thyme)
1/4 cup dairy-free or vegan Parmesan

Steps:

Preheat the oven to 475 degrees F.
Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than the package instructions. Drain and set aside.
Meanwhile, heat a large pan over medium heat and add the oil. When hot, add the cauliflower and onions and saute until starting to soften, 3 to 5 minutes. Add the garlic and cook for another minute. Add the water or stock, bring to a simmer and simmer until everything is soft, about 3 minutes. Add the nutmeg. Check the seasoning and add salt and pepper to taste. Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth.
Toss the pasta with the puree in a medium bowl. Transfer to a baking dish and top with the breadcrumbs, herbs and dairy-free Parmesan. Bake until warmed through and the breadcrumbs are toasted, 3 to 5 minutes.

MICHAEL VOLTAGGIO'S SPANISH INSPIRED "MAC & CHEESE"

Michael Voltaggio's Spanish Inspired

DH and I loved this recipe from the Williams-Sonoma website. We thought it to be really rich (not low cal) and delicious. The only modification that I made was to use soy chorizo from Trader Joes, which worked out great. This recipe uses Bomba rice (arborio) vs pasta, FYI. We made the whole dish in the Dutch oven and transferred the Dutch oven to the oven so as not to dirty another pan. Prep time includes resting time.

Provided by Dr. Jenny

Categories Macaroni And Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
3/4 cup yellow onion, diced
2 garlic cloves, minced
2 cups spanish chorizo, diced
1 1/2 cups bomba rice
1 pinch saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups soft spanish goat cheese, coarsely grated
kosher salt, to taste
1 1/2 cups manchego cheese, grated
2 tablespoons fresh chives, chopped

Steps:

Preheat a broiler.
In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
Add the rice, saffron, and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
Fold in the goat cheese and season with salt.
Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
Broil until the cheese is golden brown, about 8 minutes.
Let rest for 5-10 minutes. Garnish with chives.

MACARONI WITH GROUND BEEF SPANISH STYLE RECIPE - (3.2/5)

Macaroni with Ground Beef Spanish Style Recipe - (3.2/5) image

Provided by á-48272

Number Of Ingredients 10

Ingredients

ground beef, or any ground meat u like. I had bout 1 1/2lbs
2- 1 -2 tbl of oil, olive/or any ckg oil
3 - sofrito - I used 3 tbl full
4 - tomato sauce, 1/2 can
5- one pkt of Sazon, two if u r mkg a lot of meat.
6 - black pepper
7 - adobo, whichever brand u like
8 - stuffed olives, how ever much u like accordingly to amnt being made.
9 - water, maybe 1/2 can just to mk it saucy not watery
10 - macaroni's I used shells

Steps:

Put olive oil In pan/pot, heat up, put in meat & saute ( do not over cook). adding adobo & blk ppr, sofrito, Sazon, tomato sauce, olives. Stir n simmer. While that's simmering the water should be boiling add ur macaroni's stir so they don't stick together. meat sauce should be done, turn off. Macaroni's, I like them al dante, if u like them softer so be it. (remember once u add hot meat sauce they continue to cook.) U can rinse in cold water to stop it from over cooking. Add your already cooked meat, mix slowly to not break up macaroni's. You don't want mushy.

Tips:

Use different types of cheese to create a more complex flavor profile. Manchego, Gruyère, and Parmesan are all great choices.
Don't be afraid to experiment with different toppings. Crushed tortilla chips, chorizo, and roasted red peppers are all great options.
If you want a crispy topping, broil the mac and cheese for a few minutes before serving.
To make a vegetarian version of this dish, omit the chorizo and use vegetable broth instead of chicken broth.

Conclusion:

This Spanish-inspired mac and cheese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chorizo and vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a new and exciting mac and cheese recipe, give this one a try!