Poblano Chorizo Mac and Cheese
Ingredients
- 1 pound shell pasta (medium to large)
- 6 cups whole milk (reserve 2 cups for sauce)
- 4 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 8 ounces monterey jack cheese, freshly grated
- 8 ounces sharp cheddar cheese, freshly grated
- 1 pound chorizo (about two links), 1/2″ dice
- 2 poblano peppers, seeds removed, 1/4″ dice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- For the topping:
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter, melted
- 1/2 cup sharp cheddar cheese, freshly grated
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