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Pimento Cheese and Chorizo Mac
Ingredients
  • Salt
  • 1 pound macaroni with lines or other short pasta (such as penne or cavatappi, a corkscrew pasta)
  • 1 tablespoon olive oil
  • 1 12- to 16-ounce package hot or mild Spanish-style chorizo (a fully cooked product similar in size and texture to kielbasa located in the refrigerated case), casings removed and meat coarsely crumbled or diced (Rach likes Gaspar’s)
  • 4 tablespoons butter
  • 3 cloves garlic, grated or finely chopped
  • ¼ cup flour
  • 2 ½ cups whole milk
  • About ¾ teaspoon cayenne or hot paprika
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 2 cups shredded sharp yellow cheddar
  • 2 cups grated Manchego cheese
  • 1 8-ounce jar piquillo peppers in water, drained and diced or 2 4-ounce jars diced pimiento peppers, drained
  •  
  • For garnish: thinly sliced scallion, cut on an angle and chopped fresh flat-leaf parsley
  •  
  • For salad: tomatoes, Spanish onion, romaine, and Spanish olives dressed with lemon juice, EVOO, and sea salt (for an entrée)
Steps
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