This is an awesome dish with a number of intense flavors. The cheese keeps it cool while the chorizo and jalapenos sneak up and smack those taste buds from behind. This dish is fairly simple to make and doesn't take a load of time. Make it ahead of time and pop it into the oven when you get home from a long day. The Mac & Cheese can easily be portioned out and frozen for later deliciousness!
Melt the butter in a pot. Add flour and stir continuously to cook the flour and develop a nice nutty flavor. The darker the color the more intense the flavor. Add salt and throw in the chorizo to brown up the edges in the hot rue. This will create an additional flavor level to the chorizo. Add the milk and whisk to dissolve the rue into the milk while the mixture thickens. This is Incorporate the spices and cheese until fully melted and incorporated. Strain the cooked pasta and add it to a baking dish. I like a deeper dish so the top gets brown and crispy and the center is super moist and cheesy. Lastly, add the jalapenos to the sauce and immediately pour over the pasta. Mix to incorporate. Bake for 25-30 minutes at 400 degrees.
1 lb. cavatappi pasta
2 tbsp. butter (salted or unsalted is fine)
1 tbsp. flour
2 cups of milk
1 second pour of whatever beer you have on hand.
1 lbs. of assorted cheese (I like to use ½ lb. sharp cheddar, ¼ mozzarella, ¼ gruyere, and a little parm, but use whatever you have or what makes you happy.
¼ tsp. garlic powder
½ tsp. onion powder
Dash of cayenne pepper to taste
Salt and pepper to taste
*This is the base for some good mac & cheese and is wonder on its own but is also capable of handling just about anything you want to throw into it!
4 fresh jalapenos
1 lb. chorizo
Pair this mac & cheese with a few bottle of Abbey from New Belgium Brewing. Abbey is a double style Belgain Ale