Jalapeño Jack and Chorizo Pasta Bake
Mac and cheese is given a Southwestern makeover with the flavorful addition of spicy chorizo sausage and pepper Jack cheese.
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
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions, drain and set aside.
- 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.
- 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.
- Place pasta in large pot. Add cheese sauce; mix well. Transfer to buttered 13x9x2-inch baking dish; top with remaining 1 cup cheese.
- Melt reserved 2 tablespoons butter; toss with bread crumbs. Spoon bread crumbs over pasta and sprinkle with paprika, if desired.
- 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.