For the Mack and Cheese: 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.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.