Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”

My first encounter with what I’d loosely call “mac and cheese” involving rice, let alone bomba rice, was nothing short of revolutionary. I was a young line cook, perpetually elbow-deep in béchamel and elbow macaroni, when a visiting chef de cuisine casually mentioned a paella-inspired rendition. The audacity! It sounded bizarre, but the rich, savory aroma emanating from that experiment quickly converted me. That memory is what drew me to Michael Voltaggio’s take on this ultimate comfort food – a dish that dares to defy expectations, trading pasta for the nutty, absorbent quality of Spanish rice, and bathing it all in the vibrant flavors of chorizo, saffron, and Manchego.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8
• Yield: 1 casserole dish
• Dietary Type: Not Gluten-Free (contains rice)

Ingredients

• 1⁄4 cup olive oil
• 3⁄4 cup yellow onion, diced
• 2 garlic cloves, minced
• 2 cups Spanish chorizo, diced (Soy chorizo can be substituted)
• 1 1⁄2 cups bomba rice (or Arborio rice)
• 1 pinch saffron
• 1 bay leaf
• 1⁄2 cup dry sherry, preferably Manzanilla
• 4 cups water
• 1 cup heavy cream
• 2 cups soft Spanish goat cheese, coarsely grated
• Kosher salt, to taste
• 1 1⁄2 cups Manchego cheese, grated
• 2 tablespoons fresh chives, chopped

Equipment Needed

• Large sauté pan
• Dutch oven or casserole dish
• Broiler

Instructions

1. Preheat your broiler. Position an oven rack about 6 inches from the broiler.
2. In a large sauté pan or Dutch oven set over medium heat, warm the olive oil.
3. Add the diced yellow onion and minced garlic. Cook, stirring occasionally, until the onion becomes tender and translucent, approximately 5-6 minutes. Be careful not to brown the garlic.
4. Increase the heat to medium-high. Add the diced chorizo and cook for 2-3 minutes, stirring occasionally, until lightly browned and its flavorful oils are released. The aroma should be intoxicating at this point.
5. Add the bomba rice, saffron, and bay leaf to the pan. Cook, stirring frequently, until the rice grains become translucent, about 3 minutes. This toasting process is crucial for developing the rice’s nutty flavor.
6. Pour in the dry sherry and cook until it’s completely absorbed by the rice. This step adds a layer of complexity to the dish and deglazes the pan, lifting up any flavorful bits stuck to the bottom.
7. Reduce the heat to medium. Add the water one cup at a time, stirring constantly. Allow each addition of water to be almost completely absorbed by the rice before adding the next cup. Continue this process for approximately 20 minutes, or until the rice is just al dente – slightly firm to the bite, similar to the texture you’d want in a risotto. Don’t rush this step; patience is key to achieving the perfect creamy texture.
8. Stir in the heavy cream and cook, stirring, for another 3 minutes. The cream adds richness and binds the rice together.
9. Remove the pan from the heat.
10. Fold in the soft Spanish goat cheese. Season generously with kosher salt to taste. The goat cheese melts into the rice, adding a tangy counterpoint to the richness of the chorizo and cream.
11. Transfer the rice mixture to a casserole dish or keep it in the Dutch oven (if oven-safe). Sprinkle the grated Manchego cheese evenly over the top.
12. Broil until the Manchego cheese is melted, bubbly, and golden brown, about 8 minutes. Keep a close eye on it to prevent burning.
13. Let rest for 5-10 minutes before serving. This allows the flavors to meld together and the rice to settle slightly.
14. Garnish with freshly chopped chives just before serving for a pop of color and freshness.

Expert Tips & Tricks

• Achieving the Perfect Texture: The key to this dish is achieving the right texture for the rice. You want it to be creamy but not mushy. Undercooking it slightly in step 7 is preferable to overcooking.
• Saffron Infusion: To maximize the saffron’s flavor and color, lightly toast the threads in a dry pan for a few seconds before adding them to the rice.
• Cheese Selection: Don’t be afraid to experiment with different Spanish cheeses. A blend of Mahón and Idiazabal can add interesting nuances.
• Make-Ahead Prep: The rice mixture can be prepared up to a day in advance. Store it in the refrigerator and add the Manchego cheese just before broiling.
• Fixing a Runny Sauce: If the mixture seems too runny after adding the cream, continue to cook it over low heat, stirring constantly, until it thickens slightly.

Serving & Storage Suggestions

Serve this Spanish-inspired “Mac & Cheese” hot, straight from the broiler. The contrast between the creamy rice and the browned, bubbly cheese is irresistible. It’s fantastic as a main course or a decadent side dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Reheating: To reheat in the oven, preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through. To reheat in the microwave, heat in 30-second intervals, stirring in between, until warmed through.

Freezing: While not ideal due to the creamy nature of the dish, leftovers can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating. Be aware that the texture may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	418 kcal	21%
Total Fat	24g	36%
Saturated Fat	10.5g	52%
Cholesterol	54.3mg	18%
Sodium	22.5mg	0%
Total Carbohydrate	42.6g	14%
Dietary Fiber	1.1g	4%
Sugars	1.1g	4%
Protein	4.4g	8%

Variations & Substitutions

• Vegetarian Option: Omit the chorizo or substitute with a vegetarian chorizo alternative. Add sautéed mushrooms or roasted vegetables for extra flavor and texture.
• Spicy Kick: Add a pinch of smoked paprika or a finely chopped chili pepper to the onion and garlic mixture for a spicy kick.
• Seafood Addition: For a seafood twist, add cooked shrimp or mussels to the rice mixture along with the goat cheese.
• Different Rice: While bomba rice is preferred, Arborio rice, commonly used in risotto, also works well.
• Cheese Variations: Try substituting some of the Manchego with a sharp cheddar or Gruyère for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular rice instead of Bomba rice?
A: While Bomba rice is preferred for its ability to absorb liquid without becoming mushy, Arborio rice is a suitable substitute. Avoid using long-grain rice, as it won’t provide the same creamy texture.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the rice mixture up to a day in advance. Store it in the refrigerator and add the Manchego cheese just before broiling.

Q: Is there a substitute for the dry sherry?
A: If you don’t have dry sherry, you can use dry white wine or chicken broth as a substitute. However, the sherry adds a unique flavor that is worth seeking out.

Q: Can I freeze this dish?
A: While freezing is possible, the texture may change slightly after thawing. It’s best to consume it fresh for the best results.

Q: How do I prevent the cheese from burning under the broiler?
A: Keep a close eye on the dish while it’s under the broiler. If the cheese starts to brown too quickly, lower the rack or reduce the broiling temperature.

Final Thoughts

Michael Voltaggio’s Spanish-inspired “Mac & Cheese” is an unexpected symphony of flavors and textures. It’s a dish that challenges the traditional notion of comfort food, elevating it to a new level of sophistication. Don’t be afraid to experiment with variations and substitutions to create your own unique rendition. I encourage you to give this recipe a try and share your thoughts. Perhaps pair it with a crisp Spanish Albariño or a light-bodied Rioja for the perfect culinary experience.