Our take on mac and cheese uses two kinds of cheese, and chorizo and pimiento to spice things up.
Prep Time 30 minutes
Baking Time 45 minutes
8 tablespoons (1 stick) butter, divided
1/2 cup all-purpose flour
1 liter fresh milk, warmed
4 cups grated Gruyère or mozzarella cheese (about 400 grams)
2 cups grated extra-sharp cheddar cheese (about 200 grams)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 tablespoon olive oil
2 pieces Spanish chorizo (about 400 grams), cubed
1 (200-gram) can pimiento, drained and cubed
1 (500-gram) pack elbow macaroni, cooked according to package directions
1 1/2 cups Japanese breadcrumbs
1 Preheat oven to 375°F.
2 Melt 6 tablespoons butter in a large pot. Stir in flour and cook over low heat for 2 to 3 minutes, stirring with a whisk.
3 Turn up heat to medium. Add warm milk while stirring continuously with a whisk. Cook for 1 to 2 minutes or until thick and smooth.
4 Turn down heat to low and add cheeses, pepper, and nutmeg. Stir until cheese is melted and mixture is smooth. Set aside and keep warm.
5 Heat olive oil in a medium frying pan. Fry chorizo for about 1 minute or until cooked. Drain on paper towels.
6 Add chorizo, pimiento, and cooked noodles to the sauce; stir well. Pour into a 9x13-inch baking dish or 8 individual oven-safe dishes.
7 Melt remaining 2 tablespoons butter and combine with breadcrumbs. Sprinkle on top of the macaroni and cheese. Bake for 20 to 30 minutes, or until the sauce is bubbly and breadcrumbs are golden brown. Serve hot.
Photography by Patrick Martires | Styling by Paulynn Chang-Afable
This story originally appeared on Yummy.ph.
* Minor edits have been made by the Candymag.com editors.