Spanish Mac

Spanish Mac
Servings: 8


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 467, Fat, total (g): 21, chol. (mg): 49, sat. fat (g): 10, carb. (g): 47, fiber (g): 2, pro. (g): 25, sodium (mg): 959, Percent Daily Values are based on a 2,000 calorie diet.