Mac and cheese is given a south-of-the-border makeover with the flavorful addition of spicy chorizo sausage and pepper jack cheese.

Jalapeño Jack and Chorizo Pasta Bake

12 ounces penne, mostaccioli or rotini pasta, uncooked
1/4 cup butter - divided use
1 pound uncooked chorizo, broken apart
1 green bell pepper, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups milk
1 teaspoon salt
3 cups (12 ounces) Wisconsin Jalapeño Monterey Jack Cheese, shredded - divided use
1/2 cup dried bread crumbs
Paprika (optional)

1. Preheat oven to 350°F (175°C).
2. Cook pasta according to package directions, drain and set aside.
3. Meanwhile, set aside 2 tablespoons of butter for topping. Melt remaining 6 tablespoons butter in large saucepan. Add chorizo, bell pepper and garlic; cook 5 minutes, stirring occasionally.
4. Sprinkle vegetables with flour; cook and stir 1 minute. Add milk and salt; bring to simmer. Simmer uncovered for 2 minutes, stirring frequently. Remove from heat; stir in 2 cups of the cheese; stir until melted.
5. Place pasta in large pot. Add cheese sauce; mix well. Transfer to buttered 13 x 9-inch baking dish; top with remaining 1 cup cheese.
6. Melt reserved 2 tablespoons butter; toss with bread crumbs. Spoon bread crumbs over pasta and sprinkle with paprika, if desired.
7. Bake 30 to 35 minutes or until sauce is bubbly and bread crumbs are golden brown.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.