Mexican Mac and Cheese
Spice up your mac and cheese with a little fiesta action!
Ingredients
- 1/4 cup divided kosher salt plus 1/2 tsp
- 1 qt milk
- 6 tbsp butter cut into pieces
- 6 tbsp flour all-purpose
- 1 lb pasta such as penne
- 1 lb mexican chorizo
- 1 tbsp olive oil
- 1 pkg pepper jack cheese shredded
- 1 tsp hot sauce such as Tabasco
- 1/2 tsp freshly grounc black pepper
- 1 1/2 cups tortilla chips crushed
- 2 tsp olive oil
- 2 cups cherry tomatoes halved
Instructions
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Preheat a broiler with the oven rack around 8 or 9 inches away from the heating element.
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Mix together the 1/4 cup salt and 4 qt. water in a large covered Dutch oven, and bring it to a boil over high heat.
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Meanwhile, microwave the milk on HIGH for 3 minutes,. While that's going on, melt the butter over medium heat. Turn the heat down to medium-low, add in the flour, and cook, whisking constantly for 2 minutes. When the milk is heated, gradually whisk it in. Increase the heat to medium-high, and bring to a low boil while whisking often.
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Add the pasta to the boiling water, and follow the package instructions to cook it.
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While pasta cooks, sauté chorizo in 1 Tbsp. hot olive oil in a large skillet on medium-high heat until it's crumbled and cooked.
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Continue to cook the sauce, whisking it often. When it's ready, take it off the heat, and whisk in the cheeses, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper, then cover.
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Stir together crushed tortilla chips and 2 tsp. olive oil.
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When the pasta is ready, drain the water out and fold it into the cheese sauce. Fold in the prepped chorizo, as well as the cherry tomato halves. Sprinkle it with the crushed tortilla chips mixture.
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Broil the whole thing for a minute or two or until the breadcrumbs are golden brown. Serve immediately.
