tex-mex mac and cheese

How To Make tex-mex mac and cheese

• 1

  Preheatbroiler with oven rack 5 1/2 inches from the heat. Broil peppers and corn at the same time on an aluminum foil-lined jelly roll pan. Broil peppers 10 minutes or until blistered, turning after 5 minutes. Broil corn 20 minutes or until charred, turning every 5 minutes.
• 2

  Place peppers in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen the skins. Peel peppers; remove and discard seeds. Chop peppers. Cut corn kernels from the cobs. Reduce the oven temperature to 400°.
• 3

  Cook pasta in boiling salted water to cover 8 to 10 minutes or until al dente. Drain.
• 4

  Cook chorizo in a medium skillet over medium heat, stirring often, 2 to 3 minutes or until crisp; remove chorizo, and drain on paper towels. Discard drippings.
• 5

  Melt 3 tablespoons butter in a large heavy saucepan over medium heat; whisk in flour until smooth, and cook, whisking constantly, 2 minutes or until golden brown. Slowly whisk in milk, and cook, whisking often 10 to 12 minutes or until thickened. Remove from heat, and gradually add cheese, stirring until smooth. Stir in chopped peppers, corn kernels, chorizo, salt, and pepper. Gently stir together cheese mixture and pasta in a large bowl. Spoon into 6 8-ounce ramekins.
• 6

  Combine tortilla chips, panko, and 3 tablespoons melted butter; sprinkle over the pasta.
• 7

  Bake at 400° for 12 to 15 minutes or until golden and bubbly. Let stand 5 minutes before serving.
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