Prepare the Chili: In a large pot or Dutch oven, brown the Chorizo over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add the Yellow onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the Fire-roasted diced tomatoes, Black beans, Cannellini beans, Chili powder, Smoked paprika, Cayenne pepper, Ground cumin, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Macaroni and Cheese: Cook the Cavatappi pasta according to package directions. Drain and set aside.
In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in the Sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Season with Salt and Pepper.
Combine the cooked Cavatappi with the Cheese sauce.
Assemble: Slice the Pretzel buns in half. Spoon a generous amount of Chili into the bottom half of each bun. Top with the Macaroni and Cheese.
Add desired Toppings and serve immediately.
Ingredients
4
1 lb450 gChorizo-removed from casing
1240 mLYellow onion-diced
3 cloves9 gGarlic-minced
1 (14.5 oz) can410 gFire-roasted diced tomatoes
1 (15 oz) can425 gBlack beans-drained and rinsed
1 (15 oz) can425 gCannellini beans-drained and rinsed
Prepare the Chili: In a large pot or Dutch oven, brown the Chorizo over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add the Yellow onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the Fire-roasted diced tomatoes, Black beans, Cannellini beans, Chili powder, Smoked paprika, Cayenne pepper, Ground cumin, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Macaroni and Cheese: Cook the Cavatappi pasta according to package directions. Drain and set aside.
In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in the Sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Season with Salt and Pepper.
Combine the cooked Cavatappi with the Cheese sauce.
Assemble: Slice the Pretzel buns in half. Spoon a generous amount of Chili into the bottom half of each bun. Top with the Macaroni and Cheese.
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