Paella Wisc. Mac n Cheese

By CheeseDiva

Ingredients

• 2 tablespoons olive oil
• 1 bell pepper, thinly sliced
• 1 pound mixed seafood, shelled
• 1/2 teaspoon kosher salt
• 15-20 saffron threads, divided
• 1/2 cup frozen peas
• 1 pound small pasta noodles, such as fusilli, elbows, shells, orzo
• 1-1/2 cups cold milk
• 2 tablespoons flour
• 1/8 teaspoon smoked paprika
• 2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
• 1 cup (4 ounces) Wisconsin Gouda Cheese, shredded
• 1/3 cup (about 1 1/3 ounces) Wisconsin GranQueso Cheese, grated

Details

Servings 1
Adapted from culinaryconfessional.tumblr.com

Preparation

Step 1

In large frying pan, heat olive oil; add bell pepper and seafood; sauté over medium heat, adding salt and half the saffron threads. Cook 5-8 minutes until seafood is cooked through and beginning to brown (you may need to let some of the liquid cook off before this happens). Add peas and cook 2-3 minutes more, until peas are cooked and hot; set aside.

Meanwhile, cook pasta according to directions. In separate pan; add milk and whisk in flour; add remaining saffron threads and paprika. Cook mixture over medium-high heat until nearly boiling, stirring frequently. Continue until thickened like cream. Reduce heat to low and add Fontina and Gouda cheeses, 1 cup at a time, stirring after each addition until the cheese is melted.

In large bowl, combine seafood mixture and cheese sauce; mix well.  Top with GranQueso Cheese and serve.