MAC ’N’ CHEESE
with CHORIZO AND POBLANOS
MAKES 6 SERVINGS
How do you make macaroni and cheese special? Try this one on for size. The spiciness of my Latin-inspired mac ’n’ cheese may seem to make it an “adults only” version, but I have seen some adventurous kids eat it up, too. Mixing a few cheeses adds dimension to the sauce; if you have it, substitute 2 ounces of smoked goat cheese for 2 ounces of the unsmoked kind. Be sure to slightly undercook the pasta to al dente, as it will bake and soften further in the oven.
HERBED BREAD CRUMBS
1 cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter, melted
¼ cup (1 ounce) shredded Gruyère cheese
2 tablespoons finely chopped mixed fresh herbs, such as flat-leaf parsley, or 1 tablespoon each parsley and fresh chives
Kosher salt and freshly ground black pepper
CHEESE SAUCE
1 (12-ounce) can evaporated milk (see Chef Talk, below)
¼ cup whole milk
¼ cup heavy cream
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Gruyère cheese
1 cup (4 ounces) crumbled goat cheese
2 teaspoons sriracha
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper
1 tablespoon canola oil, plus more for the baking dish
8 ounces smoked chorizo, cut into ½-inch dice
1 pound radiatore or ziti pasta
2 poblano (fresh ancho) chiles, roasted (see here), peeled, seeded, and cut into ½-inch dice
2 large egg yolks
2 teaspoons finely chopped fresh chives, for garnish (optional)
1. To make the herbed crumbs: Mix the panko and butter together in a small bowl, being sure that the panko is coated with the butter. Stir in the Gruyère and herbs. Season to taste with salt and pepper. Set the crumbs aside.
2. To make the cheese sauce: Bring the evaporated milk, whole milk, and cream to a boil in a large saucepan over medium heat, taking care that the mixture does not boil over. Remove from the heat. Gradually whisk in the Cheddar, Gruyère, and goat cheese and mix until the cheeses are melted. Whisk in the sriracha and mustard. Season to taste with the salt and pepper. Set the cheese sauce aside.
3. Heat the oil in a large skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned and crispy, about 5 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain.
4. Position a rack in the center of the oven and preheat the oven to 400°F. Lightly oil a large baking dish or cast iron skillet.
5. Bring a large pot of salted water to a boil over high heat. Add the radiatore and cook according to the package directions until almost al dente. Drain well. Return the pasta to the cooking pot and stir in the cheese sauce, chorizo, and poblanos. Stir in the yolks, mixing well.
6. Spread the mixture in the oiled dish and sprinkle the herbed crumbs on top. Bake until the crumbs are golden brown and the sauce is bubbling around the edges, about 20 minutes. Sprinkle with the chives, if using, and serve hot.