Spicy Mac and Cheese with Chorizo and Roasted Poblano Peppers

• Meat

  • 6 oz Spanish chorizo

• Produce

  • 2 Poblano peppers, roasted and chopped

• Pasta & Grains

  • 1 lb Pasta shells

• Baking & Spices

  • 2 tbsp Flour
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs

• Dairy

  • 4 tbsp Butter
  • 2 cups Jalapeno cheddar cheese
  • 2 cups Manchego cheese
  • 1 qt Whole milk

Found on cookingforkeeps.com

Ingredients

• 1 pound pasta shells
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 quart warm whole milk
• ½ teaspoon salt
• 2 cups jalapeno cheddar cheese, shredded
• 2 cups manchego cheese, shredded
• 2 poblano peppers, roasted and chopped
• 6 ounces Spanish chorizo, diced
• 2 cups panko breadcrumbs

Directions

• Turn the oven to broil, and put the oven rack on the bottom. Grease a 9X12 casserole dish.
• Cook pasta in a large pot of boiling, salted water until aldente. Drain, set aside.
• Melt two tablespoons butter in the same pot over a medium-heat. Whisk in flour, cook one minute.
• Slowly whisk in milk. Bring to a boil and reduce to a simmer until slightly thickened, about 5-7 minutes. Turn heat down to low.
• In a small sauté pan, melt two tablespoons butter over a medium heat. Add breadcrumbs, stir until coated.
• Add salt and pasta back to pot. Slowly add in cheese, stirring to combine as you go. Once the mixture is creamy and all the cheese is added, throw in chopped poblano peppers and chorizo.
• Season to taste with salt and pepper.
• Pour mixture into prepared pan and sprinkle with panko. Broil just until the panko is golden brown.