Mack and Cheese

Mack and Cheese

Mack and Cheese

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Saturday the 4th, at 06:00

Prep: 50 mins
Cook: 30 mins
Serves: 8
Difficulty: Intermediate

Ingredients Tick boxes to send shopping list to email

For the mack and cheese:

For the mack streudels:

Method

Mack and Cheese

For the mack and cheese:

1) Cook the chorizo in a saute pan over medium heat until browned and almost fully cooked. Add the garlic and shallots and stir until soft and the chorizo is fully cooked. Stir in the double cream. Add the manchego, chevre and parmesan. Stir in the tomato paste, thyme and pasta in that order. Cook until the cheese is melted and the sauce nicely coats the back of a spoon.

To serve:

1) Ladle the pasta mixture into bowls and top each serving with a mack streudel. Garnish with shaved manchego.

For the mack streudels:

1) Preheat the oven to 200 degrees C.

2) In a large bowl, combine the goat cheese, chorizo, cheddar, manchego, thyme, salt and pepper.

3) Place a sheet of filo on the counter and brush the entire surface very lightly with clarified butter. Place another filo sheet on top of the first sheet and very lightly brush with butter (be careful not to soak the sheets with butter). Repeat layering and buttering the filo until you have a stack of 5 layers. Cut the stack crosswise into 5 equal rectangles. Place 1 tbsp of the cheese filling at one short end of each rectangle and fold up as you would a flag to make triangles. Repeat to make more triangles with the remaining filo, butter and filling. Bake for 7 mins.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.