Chorizo Mac and Cheese with a Cheesy Phyllo Crisp


10 ounces goat cheese
8 ounces cooked chorizo, finely chopped
4 ounces white Cheddar, grated
2 ounces Manchego cheese, grated
1 heaping tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon kosher salt
Pinch freshly ground pepper
2 pounds phyllo sheets
1 pound clarified butter


Cook the chorizo in a saute pan over medium heat until browned and almost fully cooked. Add the garlic and shallots and stir until soft and the chorizo is fully cooked. Stir in the heavy cream. Add the Manchego, chevre and Parmesan. Stir in the tomato paste, thyme and pasta in that order. Cook until the cheese is melted and the sauce nicely coats the back of a spoon.

To serve, ladle the pasta mixture into bowls and top each serving with a Mack Streudel. Garnish with shaved Manchego.

Preheat the oven to 400 degrees F.

In a large bowl, combine the goat cheese, chorizo, Cheddar, Manchego, thyme, salt and pepper.

Place a sheet of phyllo on the counter and brush the entire surface very lightly with clarified butter. Place another phyllo sheet on top of the first sheet and very lightly brush with butter. (Be careful not to soak the sheets with butter.) Repeat layering and buttering the phyllo until you have a stack of 5 layers. Cut the stack crosswise into 5 equal rectangles. Place 1 tablespoon of the cheese filling at one short end of each rectangle and fold up as you would a flag to make triangles. Repeat to make more triangles with the remaining phyllo, butter and filling. Bake for 7 minutes.

Recipe shared from: