Instructions
- Cook Pasta according to package directions. Drain and set aside.
- In a large skillet, cook Chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- In a large saucepan, melt Butter over medium heat. Add Jalapeños and Garlic and cook for 2-3 minutes, until softened.
- Whisk in Flour and cook for 1 minute, creating a roux.
- Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Monterey Jack Cheese and Cheddar Cheese and Sour Cream until melted and smooth.
- Stir in Smoked Paprika, Salt, and Pepper.
- Add cooked Pasta and Chorizo to the Sauce and stir to coat.
- Garnish with Chopped Fresh Cilantro and serve immediately.
