Paella Mac & Cheese
Flavored with saffron, crisp on the edges, and brimming with fresh vegetables, chorizo, and shrimp, this dish has all the trappings of Paella minus the rice. Instead it has a base of macaroni in a creamy Manchego cheese sauce for a non-traditional take that is both rich and deeply flavorful.
Ingredients
- 2 tbsp olive oil divided
- 1 small lemon
- 1 tsp oregano
- 4 cloves garlic finely chopped
- Kosher salt and pepper
- 8 oz shrimp peeled and deveined
- 8 oz elbow macaroni
- 2 tbsp butter
- 1 pinch saffron
- 6 oz Spanish style chorizo cut into rounds
- 1 small red onion chopped
- 5 scallions sliced, green and light-green/white parts separated
- 1 red bell pepper chopped
- 1 tbsp flour
- 1½ cups whole milk
- 1/4 cup heavy cream
- 1 cup grated Manchego cheese
- 1/2 tsp white pepper
- 4 oz oyster mushrooms torn into bite sized pieces
Instructions
- Preheat oven to 425° with shelves on the top and bottom racks. Heat a large pot of salted water over high heat. In a small bowl combine 1 tbsp olive oil, zest of lemon, juice of half the lemon, oregano, half of the garlic, 1/2 salt, and 1/4 tsp pepper. Toss with shrimp and set aside.
- When water boils add macaroni and cook per instructions for al dente. Remove heat, drain, and return to pot.
- Heat a large cast-iron skillet over medium heat. Add butter to the pan and when melted stir in saffron. Add chorizo, red onion, light-green/white parts of scallions, bell pepper, remaining garlic, and 1/2 tsp salt. Cook, stirring occasionally, for 4-5 minutes until starting to soften.
- Add flour and stir to combine, cook for 1 minute while stirring. Stir in milk and cream. Bring to a simmer then mix in Manchego cheese and white pepper. Remove from heat.
- Stir macaroni into sauce. Bake on bottom rack for about 20 minutes until bubbling and browned around the edges.
- Meanwhile, add mushrooms to a sheet pan and toss with 1 tbsp olive oil, juice from half lemon, and a pinch of salt and pepper. Bake on top rack for 12 minutes then flip and add shrimp to the sheet pan. Return to top rack for 5-6 minutes until shrimp is cooked through.
- Serve macaroni topped with mushrooms, shrimp, and green parts of sliced scallions.