Best 2 Michael Voltaggios Spanish Inspired Mac Cheesequot Recipes

Indulge in a culinary journey that harmonizes the vibrant flavors of Spain with the comforting goodness of mac and cheese. This exquisite dish, brought to life by culinary maestro Michael Voltaggio, weaves together the richness of Manchego cheese, the smokiness of chorizo, and the sweetness of piquillo peppers. Embark on a taste adventure as we delve into the depths of this Spanish-inspired mac and cheese, a symphony of flavors that will tantalize your taste buds. Discover the secrets behind the perfect béchamel sauce, the art of incorporating Manchego's nutty flavor, and the techniques for achieving a golden-brown crust. The symphony of flavors continues with our exploration of additional mac and cheese recipes, each offering a unique twist on this classic dish. From the bold and spicy flavors of the "Mac and Cheese with Chorizo and Poblano Peppers" to the decadent indulgence of the "Lobster Mac and Cheese with Truffle Oil", these recipes promise an explosion of taste that will satisfy even the most discerning palate. Get ready to elevate your mac and cheese experience to new heights as we embark on this culinary adventure, guided by the expertise of Michael Voltaggio.

Let's cook with our recipes!

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 AND CHEESE WITH PROSCIUTTO AND TALEGGIO

Macaroni and Cheese with Prosciutto and Taleggio image

Categories Cheese Dairy Garlic Herb Onion Pasta Pork Vegetable Broil Bon Appétit

Yield Makes 8 (appetizer) servings

Number Of Ingredients 27

Ingredients

Macaroni and cheese
2 tablespoons (1/4 stick) unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 ounces button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 teaspoon whole white peppercorns
1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped whole black truffles from jar* (optional)
Ground white pepper
1-pound small elbow macaroni
6 ounces thinly sliced prosciutto, chopped* (about 1 3/4 cup)
6 tablespoons chopped fresh chives
1/4 cup chopped fresh Italian parsley
1 teaspoon (or more) white truffle oil*
Crumb topping
1 cup fresh breadcrumbs (made from crustless egg bread)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter
Available at Italian markets, specialty food stores and some supermarkets.

Steps:

Melt butter in heavy large pot over medium heat. Add next 5 ingredients; sauté until tender, about 8 minutes. Add wine and simmer until almost all liquid evaporates, about 10 minutes. Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer. Reduce heat to low; simmer until slightly reduced, about 15 minutes. Remove from heat. Add Taleggio and Parmesan cheeses. Stir until melted and smooth. Discard bay leaf and thyme sprigs. Cool sauce slightly. Puree sauce in 2 batches in blender until smooth. Strain into same pot. Stir in chopped truffles, if desired. Season with salt and white pepper.
Preheat broiler. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
While pasta cooks, make crumb topping:
Mix first 3 ingredients in small bowl. Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and sauté until golden and coated with butter, about 2 minutes.
Drain pasta well. Add to sauce along with prosciutto, chives, parsley and 1 teaspoon truffle oil; toss to coat. Mix in additional truffle oil, if desired. Divide macaroni and cheese among 8 individual gratin dishes. Top each with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes, and serve.

Tips:

Use high-quality ingredients, especially the cheese. A good Manchego or aged cheddar will make a big difference in the flavor of the dish.
Don't overcook the macaroni. It should be al dente, with a slight bite to it.
Make sure the sauce is thick and creamy. If it's too thin, it won't coat the macaroni well.
Don't be afraid to experiment with different cheeses and toppings. You can add things like chorizo, roasted red peppers, or even truffle oil to give the dish your own personal touch.

Conclusion:

Michael Voltaggio's Spanish-Inspired Mac 'n' Cheese is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sauce, flavorful cheese, and crispy panko topping, this mac 'n' cheese is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting mac 'n' cheese recipe, give this one a try. You won't be disappointed.