Michael Voltaggios Spanish Inspired Mac Cheesequot Food

MEXICAN MAC-N-CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
• Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the cotija, jalapeno and cilantro. Serve immediately.

MICHAEL VOLTAGGIO'S SPANISH INSPIRED "MAC & CHEESE"

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.

ITALIAN MAC & CHEESE

Steps:

• Preheat oven to 350°F
• Bring one large pot of water to a rolling boil.
• Add whole box of shells and a pinch of salt to boiling water, cover and switch to low heat.
• Spray oven safe dish with cooking spray.
• Put milk, one bag of cheese,a few dashes of pepper, the butter and a pinch of salt in the dish; mix well.
• When noodles are still firm, but partially cooked drain them and add them to the bowl of milk and other mixed ingredients.
• Stir together coating noodles in cheese mixture.
• Cook for 20 minutes.
• Add second bag of cheese and stir.
• Top with breadcrumbs and cook for 15 more minutes or until golden brown at the edges.