Briny olives balance out the rich sauce in this twist on hamburger mac.
Spanish Mac and Cheese
Serves: 6-8 servings
- 1 tablespoon olive oil
- 1 pound ground sirloin
- 1 tablespoon smoked paprika
- 3 teaspoons kosher salt, divided
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 medium Spanish onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups shredded Manchego cheese
- 1 (16-ounce) package elbow macaroni, cooked according to package directions
- 1 tablespoon chopped fresh oregano
- Garnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika
- In a large cast-iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1½ teaspoons salt, cumin, and pepper; cook until beef is browned and crumbly, about 5 minutes. Remove beef using a slotted spoon, reserving drippings in pot, and let drain on paper towels.
- Add onion, bell pepper, and garlic to pot; cook until tender, about 5 minutes. Stir in flour and remaining 1½ teaspoons salt; cook for 1 minute. Whisk in milk until smooth. Stir in tomatoes; bring to a simmer. Reduce heat to medium; cook for 3 minutes. Gradually stir in cheese until melted. Stir in beef, cooked pasta, and oregano. Garnish with olives, oregano, cheese, and paprika, if desired.