This mac and cheese seed was planted in my head a few months back when I spotted jalapeno cheddar cheese at the grocery store and knew it would be a perfect topping for this chicken tortilla soup.I’m normally a pepper jack boy, but after trying my first bite, I became a jalapeno cheddar covert, and immediately vowed to make a special mac and cheese to showcase it.
- 1 pound pasta shells
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 900ml warm whole milk
- ½ teaspoon salt
- 2 cups jalapeno cheddar cheese, shredded
- 2 cups manchego cheese, shredded
- 2 poblano peppers, roasted and chopped
- 200g Spanish chorizo, diced
- 2 cups panko breadcrumbs
MUMS OUTSOURCE THEIR COOKING
We are a family of 4, with two toddlers. Food has become such a chore with these little fussy eaters. Jaime's delicious creations get them excited about dinner time and encourage a more balanced diet. We feel like we are dining out every night, the variety and quality of food is fabulous. How could we ever live without Jaime before?!.
- Turn the oven to broil, and put the oven rack on the bottom. Grease a 9X12 casserole dish.
- Cook pasta in a large pot of boiling, salted water until aldente. Drain, set aside.
- Melt two tablespoons butter in the same pot over a medium-heat. Whisk in flour, cook one minute.
- Slowly whisk in milk. Bring to a boil and reduce to a simmer until slightly thickened, about 5-7 minutes. Turn heat down to low.
- In a small sauté pan, melt two tablespoons butter over a medium heat. Add breadcrumbs, stir until coated.
- Add salt and pasta back to pot. Slowly add in cheese, stirring to combine as you go. Once the mixture is creamy and all the cheese is added, throw in chopped poblano peppers and chorizo.
- Season to taste with salt and pepper.
- Pour mixture into prepared pan and sprinkle with panko. Broil just until the panko is golden brown.