This is such a flavorful and creamy Spicy Spanish Mac ‘N’ Cheese. It’s chalked full of four different kinds of Spanish cheese, roasted Hungarian peppers and spicy jalapeno. It will have you coming back for more.
I am a sucker for a good mac and cheese! I have been obsessed ever since I was little, especially with the crunchy edges. It’s nearly impossible for me to resist if there is one on a restaurant menu.
I love how much flavor this mac and cheese has, not to mention it’s gluten free!
I enjoyed a Spanish Rueda with this mac and cheese, but it also pairs well with a white Rioja or a Cava.
Spicy Spanish Mac ‘N’ Cheese Recipe:
8 – 12 Servings
- 2 Roasted Hungarian Peppers or Yellow Bell Peppers – roasted – deseed – destemmed – diced
- 2 Cups Manchego Cheese – finely shredded
- 1 1/2 Cups Iberico Cheese – finely shredded
- 1 Cup Campo De Montalban Cheese – finely shredded
- 1 Cup Idiazabal Cheese – finely shredded
- 1 – 2 Jalapeño Pepper – minced
- 1 – 2 Cloves Garlic – minced
- 2 Shallots – minced
- 1/3 Cup Dry White Wine
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Pound Brown Rice Elbow Macaroni
- 6 Tablespoons Butter
- 1/4 Cup +2 Tablespoons Sweet Rice Flour
- 5 Cups Milk
- 2 Teaspoons Sea Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Hot Paprika
Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Shallots and Garlic
Add the shallots and garlic, add to a large heavy saucepan, saute in olive oil over medium-low heat, stirring until the shallots are softened and the garlic starts to brown, add the wine and let reduce to a syrup. Make sure the wine is completely reduced before adding the fat.
Next, add the butter to the saucepan, when melted whisk in the flour, and cook the mixture, stirring, for about 2 minutes.
Add the milk a little at a time while whisking constantly. It will clump up a bit, this is ok! When the milk is hot and the sauce has thickened, remove from heat and slowly add the cheese a little at at time. Stir until the cheese is completely melted then add the peppers, jalapeno and salt.
In a pot of boiling salted water, cook the macaroni for 5 minutes. You want it less than al dente because the pasta will continue to cook in the oven, drain and put into 3-quart gratin dish.
Preheat oven to 350 degrees
Pour the cheese sauce over the pasta and mix together.
Place on the middle shelf for 35 – 40 minutes or until it is golden and bubbly.
*Notes – Make sure you add the salt at the end, wine is completely reduced, when milk has heated up remove from the burner and slowly whisk in the cheese.