Spanish Mac


  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 1 cup (4 ounces) cured chorizo, casing removed, diced
  • 1 poblano pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 8 ounces Manchego or Pecorino Romano cheese, grated
  • 1/2 cup pimento-stuffed green olives, sliced


  1. Bring a large pot of lightly salted water to boiling.  Add elbow macaroni and cook 7 minutes, or as per package directions; drain and transfer to a large bowl.
  2. Meanwhile, in a large saucepan, heat oil on medium-low heat.  Add chorizo and cook 5 minutes.  Increase heat to medium-high and add pepper; saute for 3 minutes.  Stir in garlic and cook another 1 to 2 minutes.
  3. Add butter to saucepan; when melted, sprinkle in flour, whisking constantly for 2 minutes.  Pour in milk, whisking until the liquid comes to a boil.  Simmer until thickened, about 3 minutes.  Remove from heat and stir in cheese.  Mix until smooth.  Stir into cooked macaroni with olives.

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