Red Pepper and Chorizo Mac and Cheese

Instructions

• Preheat oven to 350F.

• Cook mild chorizo in a saucepan on medium, stirring for three minutes or until lightly browned; remove. (Set aside and use this pot to make sauce.)

• Puree roasted red pepper; set aside.

• Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.

• Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.

• Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste. Add chorizo and red pepper.

• Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.

• Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.