Friday, December 15, 2017

Something warm and filling for Meat-Free Friday

Filling?  Yes! Warm? Indeed! Lo-cal? Heck no!
Here's the recipe for Patatas Bravas Mac from The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade.  If you like mac and cheese, this is the cookbook for you!

Ingredients (I doubled everything)
  • 1/2 lb dried elbow pasta
  • 2 tbslp olive oil
  • 3 fingerling potatoes, thinly sliced, skin on
  • 2 tblsp butter at room temp
  • 1 tblsp smoked paprika
  • 2 cloves garlic, minced
  • 2 tblsp lemon juice
  • salt
  • 2 cups Mac Sauce
  • 2 cups grated Manchego cheese
Instructions for mac sauce:
  1. Heat 3 cups whole milk and slowly mix in 1/2 cup butter and 1/2 cup all-purpose flour.  The goal is to have a nice, thick (but not lumpy) sauce.  Want more detailed instructions -- buy the cookbook
Instructions for mac and cheese
  1. Cook the pasta until al dente
  2. Saute potatoes in olive oil until golden brown.  Drain on a paper towel.
  3. Combine butter, smoked paprika, garlic, lemon juice, and 1 tsp salt in a small bowl.  Mash together until it's a thick paste.
  4. Add mac sauce, paprika paste, and cheese to a large pot and heat until the cheese is just melted.  Add the cooked pasta and stir until everything is smooth and hot.
  5. Spoon into bowls and top with potatoes.

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