Spicy Adobo Macaroni & Cheese
By The Domestic Goddess
Food-Ease
When I was growing up, comfort food was something I learned about very early on. I don’t subscribe to the motto that ice cream will cure all of your woes or that a chocolate bar will help you cope; it is more that I think you should eat what your body is craving. I’m not prescribing that you eat chocolate for breakfast, lunch and dinner, but if you’re craving a hunk of dark chocolate, you should probably indulge. It’s most likely not going to kill you.
I learned to listen to what my body was craving when I was pregnant with Leith and then again when I was hospitalized a few years ago. I won’t get into all the medical mumbo-jumbo but will admit that I ate a lot of food high in iron (a good steak is my best friend) on a regular basis. It wasn’t that I ate poorly before then; it was more that I became more aware of what my body desired and have continued to eat in that fashion since.
Sometimes what your body needs is compassion. For some this comes in the form of a cup of tea or a bowl of soup. For others it might mean eating toast or leftovers. Pasta is definitely one of the greatest comfort foods for me. Effortless to prepare, and with so many different ways to serve, it is also my stand-by side dish. But your average tomato sauce or everyday white sauce sometimes just doesn’t cut it when you whip pasta out for dinner. Besides, why should you stick to old standards when you can create new and interesting ones instead?
This little beauty of a dish can be an appetizer, main dish, side dish or, even a snack. The cheese in it is a rich-tasting, full-bodied experience and it holds its own next to the sausage and the roasted peppers.
The spice is just right, enough to make your toes curl but not enough to make your tongue burn. The recipe is extremely simple to prepare (and could be done well in advance) and the only real “work” is roasting of the peppers in the beginning, which can be done well in advance if you like.
That is what I love about pasta - it is so versatile and so simple. You can eat it every day of the week and have marvelously diverse dishes to eat each time that are healthy, hearty and utterly scrumptious.
Spicy Adobo Macaroni & Cheese
Serves 6
A delicious and slightly spicy, comforting macaroni and cheese recipe that will tantalize your taste buds and make your toes curl.
Ingredients:
5 cups orecchiette pasta
2 whole red peppers
Olive oil
2 whole chipotle chilies in adobo, finely chopped,
plus 1 teaspoon adobo sauce, divided
1 1/2 cups finely minced leek (white and light green parts)
2 garlic cloves, minced
6 cured spicy beef sausages, sliced
2 tablespoons all-purpose flour
1/2 cup chicken or vegetable stock
1 cup cream
2 1/2 cups (10 ounces) shredded Wisconsin GranQueso Cheese*
1 cup (4 ounces) grated Wisconsin Pleasant Ridge Reserve Cheese**
Directions:
Bring a large pot of water to a boil, add pasta and cook to al dente according to the directions on the package. Drain and set aside.
Turn on the broiler in oven. Cut red peppers in half and remove the stem, veins, and seeds. Coat lightly with oil and place face down on a pan. Broil 7 to 10 minutes, removing when peppers are blackened and collapsed. Place roasted peppers in a bowl and cover with plastic wrap. After 20 minutes, scrape off and discard the blackened skin. Slice into 1-inch long, 1/4-inch thick strips and reserve.
Preheat oven to 350°F. Heat 1 tablespoon oil in a large, heavy pan over medium-high heat. Add chopped chipotle chilies, leeks, garlic and sliced sausage; cook 3 minutes or until onion is beginning to get tender and sausages are browning. Sprinkle with flour; cook 2 minutes, stirring constantly.
Reduce heat to medium-low and add stock, cooking for about 3 minutes, or until thickened. Add 1 teaspoon adobo sauce and cream, stir to combine. Add GranQueso and stir to melt.
Fold in orecchiette and roasted red pepper slices. Spoon pasta mixture into a 2-quart baking dish coated with butter; top with Pleasant Ridge Reserve. Bake 30 minutes or until bubbly.
*GranQueso Cheese is similar in taste and texture to Manchego.
**You may substitute Gruyère or Swiss Cheese for Pleasant Ridge Reserve.
Labels: GranQueso, Macaroni & Cheese, Pleasant Ridge Reserve, Recipe, Wisconsin Cheese
