Chorizo Mac and Cheese

01Method

1. 1

   Toss both cheeses with the cornstarch in a bowl until evenly coated; set aside. The cornstarch helps keep the finished sauce smooth rather than stringy.

2. 2

   Pour the milk into a small saucepan and warm over medium heat until steaming. Keep it hot but below a boil throughout the cooking process.

3. 3

   Bring a large pot of salted water to a rolling boil. Add the macaroni and cook uncovered, removing it about 2 minutes before the package's suggested time so it remains al dente.

4. 4

   Meanwhile, remove the chorizo from its casing and place it in a medium heavy-bottomed saucepan over medium-high heat. Once it starts to sizzle, lower the heat to medium and stir frequently for 2 minutes. Add the red onion and continue cooking, stirring, until the onion is soft, about 3–4 minutes.

5. 5

   Once the macaroni is just underdone, drain it and set aside. Preheat the oven to 375°F (190°C).

6. 6

   Sprinkle the flour over the chorizo mixture and stir well to combine; the mixture will look clumpy. Reduce the heat to medium-low and cook, stirring constantly and scraping the bottom, for 2 minutes. Gradually add the warm milk one tablespoon at a time, stirring continuously. After all the milk is incorporated, bring the sauce to a gentle simmer and cook for 2 more minutes. Stir in the cornstarch-coated cheese until fully melted and smooth.

7. 7

   Add the drained macaroni to the chorizo cheese sauce and stir to combine. Stir in the lime juice.

8. 8

   Transfer the mixture to a small casserole dish, smoothing the top evenly. Scatter the breadcrumbs over the surface and dot with small pieces of butter. Bake until the topping is golden brown, 20–25 minutes. Serve as desired with avocado, crema fresca, or fresh cilantro.