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Michael Voltaggio's Spanish Inspired "Mac & Cheese"

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“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.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a broiler.
  2. 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.
  3. Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
  4. 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.
  5. 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.
  6. Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
  7. Fold in the goat cheese and season with salt.
  8. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
  9. Broil until the cheese is golden brown, about 8 minutes.
  10. Let rest for 5-10 minutes. Garnish with chives.

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