Ole’ Mexican Mac and Cheese

OLE’ MEXICAN MAC AND CHEESE
¼ c. kosher salt
1 qt. milk
6 T. butter, cut into pieces
6 T. flour
1 lb. penne pasta, or your favorite
1 lb. Mexican chorizo
Olive oil
1 (8-oz.) pkg. shredded extra-sharp cheddar cheese
1 (8-oz.) pkg. shredded pepper jack cheese
Tabasco, to taste
Kosher salt/Black pepper
2 c. crushed tortilla chips
1 T. olive oil
2 c. cherry tomatoes, halved
1-2 fresh avocados, sliced, garnish, if desired
Salsa, sour cream, chopped cilantro or jalapeno peppers, garnish

1. Preheat broiler with oven rack about 9-10 inches from heat.
2. Place ¼ c. salt in 4 qt. water and boil.
3. In microwave, heat milk in glass measuring cup covered with saran wrap and put on HIGH for 3 minutes.
4. While milk is heating, melt butter in 12” cast-iron skillet over medium heat.
5. Reduce heat to medium-low, add flour, whisking constantly for 2 minutes.
6. Gradually whisk in hot milk. Increase heat to medium-high and bring to a low boil, whisking often.
7. Add pasta to boiling water and cook only 8 minutes (it will finish cooking in the rest of process.)
8. In another large skillet, drizzle a little olive oil in and place over medium-high heat. Place chorizo in and cook 4-5 minutes until crumbled and done.
9. Continue to cook the sauce, whisking often, for 5-6 minutes.
10. Whisk in cheeses, Tabasco, salt/pepper (to taste). Cover.
11. Stir together crushed chips and 1 T. olive oil.
12. Drain pasta and fold into cheese sauce.
13. Fold in cooked chorizo and tomato halves. Taste for seasoning.
14. Sprinkle top with tortilla chip mixture.
15. Broil 1-2 minutes or until crumbs are golden.
    *Garnish with sliced avocados and feel free to add any of the suggested toppings.