In other words, play with it and make it your own.
This plays with the concept of mac and cheese and takes it to an all-time high with chiles and chorizo and tons of cheese and crema.
It should be considered comfort food.
It should be considered in your next meal-planning session.
- 5 ounces Mexican chorizo
- 2 large poblano pepper
- 1/2 diced onion
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1½ tablespoons Dijon mustard
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 3 C extra sharp cheese, shredded or a combination of Jack, cheddar, Queso Fresco etc.
- 1½ cups Mexican crema
- 8 ounces small pasta shells
- ½ cup crushed, taco chips
- ½ cup panko bread crumbs
- 2 tablespoons olive oil
- Canola or olive oil spray
- Blacken your chiles, peel, seed and chop and set aside.
- Brown your chorizo and 1/2 diced onion in a skillet and set aside.
- In a saucepan, melt the butter, add the flour, stir to a roux and cook for 1 minute.
- Add the milk and cream and heat until it starts to simmer and thicken. Add the mustard and nutmeg.
- Add the cheese, and stir until melted. Add a bit of pepper.
- Cook the pasta until al dente.
- Drain and place in an oiled or buttered 10 x 14 baking dish
- Add the cooked chorizo, onions, and chiles.
- Pour the cheese sauce over the top and spread evenly.
- Cover with the panko/taco chips.
- Bake uncovered at 375° for about 30 minutes.
- Set to cool for about 15 minutes before serving.
SERVES: 8 generously
NOTES: as always, substitute any peppers or add more. I added one chopped Serrano to the cheese sauce. Also you could use ground pork or ground beef if you don’t like chorizo, but you will lose a lot of flavor. If you do so, add a tbsp of chile powder and a tsp of cumin to the cheese sauce. If you leave out the pasta, make in a cast iron skillet and put under the broiler to brown and serve with chips.
SOURCE: Hispanic Kitchen