Shelly's Recipe

SOUTHWESTERN MACARONI AND CHEESE

Category: Casseroles - Pork

2 tbsp unsalted butter
2 tbsp flour
1 3/4 cup whole milk
8 oz good quality sharp cheddar, shredded
4 oz havarti, grated
1 tsp cumin
1 lb chorizo, browned and crumbled
1/2 packed cup cilantro, roughly chopped
1 cup of roasted red pepper, diced
2 large jalapenos, 1 diced and 1 thinly sliced(for garnish)
3/4 cup panko
2 cups elbow macaroni
Kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees. Place a large pot of water over high heat . Bring the water to a boil while making the bechamel for the cheese sauce. Once the water comes to a boil, add a very liberal amount of salt.

Make the bechamel. Add two tbsp of unsalted butter to a medium-sized saucepan. Place the sauce pan over medium-low heat. Once the butter has finished melting, add 2 tbsp of flour to the pan to make the roux. Whisk the flour and butter constantly for about 1 minute so that the raw flour flavor has a chance to cook away but not long enough for the flour to brown.

Slowly add the milk in a stream while whisking constantly to ensure a smooth, lump-free sauce. Once all the milk has been incorporated, allow the sauce to come to a simmer, stirring frequently. Simmer the bechemel for about 10 minutes or until the sauce has thickened. Once the sauce has thickened, turn off the heat and add the havarti and sharp cheddar.

Stir the sauce until all the cheese has completely melted. Taste the sauce and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Add the chorizo, cilantro, diced jalapeno, and roasted red pepper to the sauce, stir to combine.

Add the elbow macaroni to the salted boiling water. Cook for two minutes less than the recommended cook time on the package. Drain the pasta then add it back to the pot. Pour the cheese sauce into the pot with the pasta. Toss to coat. Scrape the macaroni and cheese into a baking dish, making sure to get every last drop of sauce. Sprinkle panko over the top of the pasta. Bake at 400 degrees for 15-20 minutes until the panko has started to turn golden. Serve hot and garnish with fresh jalapeno slice.