Mack And Cheese - cooking recipe

Ingredients

Mack and Cheese
1 1/2 lbs raw chorizo sausage
4 teaspoons minced garlic
1 ounce shallot, sliced
4 cups heavy cream
6 ounces manchego cheese, freshly grated, plus 1 ounce shaved for garnish
6 ounces mackenzie creamery chevre cheese, crumbled
6 ounces aged parmesan cheese, freshly grated
5 tablespoons tomato paste
4 tablespoons fresh thyme leaves
2 lbs fresh fagiolini pasta or 2 lbs your favorite tubular pasta, par-cooked to al dente
Mack Streudels
10 ounces goat cheese
8 ounces cooked chorizo sausage, finely chopped
4 ounces white cheddar cheese, grated
2 ounces manchego cheese, grated
1 tablespoon fresh thyme leave, finely chopped
1/2 teaspoon kosher salt
1 pinch fresh ground pepper
2 lbs phyllo pastry sheets
1 lb clarified butter

Preparation

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.
Mack Streudels:
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.