Lunch: Mack and Cheese

Ingredients

1 1/2 pounds raw chorizo
4 teaspoons minced garlic
1 ounce shallots, sliced
4 cups heavy cream
6 ounces Manchego cheese, freshly grated, plus 1 ounce shaved for garnish
6 ounces Mackenzie Creamery chevre, crumbled
6 ounces aged Parmesan, freshly grated
5 tablespoons tomato paste
4 tablespoons fresh thyme leaves
2 pounds fresh fagiolini pasta or your favorite tubular pasta, par-cooked to al dente
8 Mack Strudels, recipe follows

Instructions

For the Mack and Cheese: 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 heavy 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, ladle the pasta mixture into bowls and top each serving with a Mack Streudel. Garnish with shaved Manchego.
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.
Preheat the oven to 400 degrees F.
In a large bowl, combine the goat cheese, chorizo, Cheddar, Manchego, thyme, salt and pepper.
Place a sheet of phyllo on the counter and brush the entire surface very lightly with clarified butter. Place another phyllo 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 phyllo until you have a stack of 5 layers. Cut the stack crosswise into 5 equal rectangles. Place 1 tablespoon 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 phyllo, butter and filling. Bake for 7 minutes.
Yield: 40 triangles

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