Cook Pasta according to package directions. Drain and set aside.
In a large pot, cook Chorizo from Kimchi & Tex-Mex group over medium heat, breaking it up with a spoon, until browned. Remove chorizo and set aside, leaving rendered fat in the pot.
Melt Butter from Cheese Sauce group in the same pot. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 7-10 minutes.
Stir in Garlic, Smoked Paprika, and Nutmeg from Cheese Sauce group. Reduce heat to low.
Gradually add Cheddar, Monterey Jack, and Parmesan Cheese from Cheese Sauce group, stirring until melted and smooth.
Stir in Kimchi, cooked Chorizo, Black Beans, Roasted Corn, Chili Powder, and Cumin from Kimchi & Tex-Mex group.
Add cooked Pasta to the cheese sauce and stir to combine.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Scallions from Topping group. Sprinkle over the mac and cheese.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
1 pound450 gCavatappi Pasta
1/2 cup115 gButter
1/3 cup40 gAll-Purpose Flour
3 cups710 mLWhole Milk
1 cup240 mLHeavy Cream
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLNutmeg
2 cups200 gShredded Cheddar Cheese
1 cup100 gShredded Monterey Jack Cheese
1/2 cup50 gGrated Parmesan Cheese
1 1/2 cups360 gKimchi-well drained and chopped
8 ounces225 gMexican Chorizo-removed from casing
1/2 cup120 gBlack Beans-rinsed and drained
1/4 cup60 mLRoasted Corn
1 tbsp15 mLChili Powder
1 tsp5 mLCumin
1/4 cup30 gPanko Bread Crumbs
2 tbsp30 mLMelted Butter
1 tbsp15 mLChopped Scallions
Equipment
Large pot
9x13 inch baking dish
Whisk
Oven
Instructions
Cook Pasta according to package directions. Drain and set aside.
In a large pot, cook Chorizo from Kimchi & Tex-Mex group over medium heat, breaking it up with a spoon, until browned. Remove chorizo and set aside, leaving rendered fat in the pot.
Melt Butter from Cheese Sauce group in the same pot. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 7-10 minutes.
Stir in Garlic, Smoked Paprika, and Nutmeg from Cheese Sauce group. Reduce heat to low.
Gradually add Cheddar, Monterey Jack, and Parmesan Cheese from Cheese Sauce group, stirring until melted and smooth.
Stir in Kimchi, cooked Chorizo, Black Beans, Roasted Corn, Chili Powder, and Cumin from Kimchi & Tex-Mex group.
Add cooked Pasta to the cheese sauce and stir to combine.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Scallions from Topping group. Sprinkle over the mac and cheese.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
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