Chorizo Mac and Cheese

Ingredients

• 2 cups elbow macaroni
• 1 cup milk
• 1 teaspoon cornstarch
• 4 ounces shredded cheddar cheese
• 4 ounces shredded pepper jack cheese
• 6 ounces Mexican chorizo
• 1/2 cup minced red onion
• 2 Tbsp flour
• 2 teaspoons lime juice
• 2 Tbsp breadcrumbs
• 1 Tbsp butter

Directions

1. In a bowl, toss the cornstarch through the 2 cheeses, then set the bowl aside. That little bit of cornstarch helps keep the melted cheese sauce from turning overly stretchy.
2. Pour the milk into a small saucepan and warm it until it gives off steam. Hold it warm as you work, but don’t allow it to boil.
3. Fill a large pot with 2 quarts of water and season it with 1 Tbsp salt, then bring it to a boil. When the water is really bubbling, stir in the macaroni. Bring the pot back to a boil and cook it uncovered, stopping about 2 minutes before the timing on the macaroni package, so the pasta is al dente: done, but still pleasantly firm.
4. As the water comes up and the pasta cooks, start the chorizo cheese sauce. Take the chorizo out of the casing and place it in a medium, heavy-bottomed saucepan over medium high heat. Once it starts to sizzle, turn the heat down to medium. Cook for 2 minutes, stirring frequently.
5. Stir in the minced red onion and continue cooking until the onion has softened, about 3-4 minutes.
6. Once the pasta is done yet still firm, drain it and put it aside. Heat the oven to 375 degrees.
7. Sprinkle the flour into the saucepan with the chorizo and stir thoroughly; it will seize into clumps, and that’s expected. Lower the heat to medium-low and cook for 2 minutes, stirring the whole time and scraping along the base of the pan.
8. Working a tablespoon at a time, stir the hot milk into the pan, mixing constantly. Once all the milk is in, bring the sauce to a gentle simmer and let it cook for 2 minutes.
9. Add the grated cheese to the milk-chorizo mixture and stir until combined.
10. Fold the cooked macaroni into the sauce, then mix in the lime juice.
11. Transfer the macaroni and cheese to a small casserole dish and smooth the surface evenly. Sprinkle the breadcrumbs over the top, then dot it with the butter and bake for about 20 to 25 minutes, until the crumbs turn golden.
12. If you want, serve it with chopped avocados, crema fresca, and fresh cilantro, chopped.