Rigatoni & Cheese Spanish Style
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Makes 6 to 8 servings
INGREDIENTS
  • 1 pound rigatoni
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 3 cups Spanish chorizo, diced
  • For Bechamel:
  • 4 tablespoons unsalted butter, extra for buttering the pan
  • ¼ cup plus 1 tablespoon flour
  • 4 cups whole milk, warmed
  • 1 teaspoon kosher salt
  • ¾ teaspoon cayenne pepper
  • 2 cups oaxaca cheese, grated
  • 2 cups manchego cheese, grated
  • 1 teaspoon kosher salt
  • For the Topping:
  • ½ cup oaxaca cheese, grated
  • ½ cup manchego cheese, grated
  • ½ cup panko breadcrumbs
  • 2 tablespoons fresh chives
DIRECTIONS
  1. Set the oven to 350°. Butter a 3½-quart casserole.
  2. Cook the pasta according to its package in salted water to al dente. Drain.
  3. In a large sauté pan over medium heat, melt the butter. Add the garlic and cook, be careful not to burn it. Increase the heat to medium-high, add the chorizo, stirring frequently for 2 to 3 minutes. Set aside.
  4. Make your bechamel:
  5. Melt the butter in a large saucepan over medium heat. Stir in the flour, whisking until golden.
  6. Gradually stir in the warm milk. Bring it to simmer, constantly whisking for about 5 to 10
  7. minutes, until it thickens to coat the back of a wooden spoon. Stir in salt and cayenne pepper.
  8. Fold in the cooked pasta and chorizo.
  9. Transfer to the casserole. Sprinkle the cheese and breadcrumbs topping. Bake for 30 minutes.
  10. Let rest for 5 to 10 minutes, then garnish with the chives.
Recipe by Flavor and Friends at http://flavorandfriends.com/rigatoni-cheese-spanish-style/