SPOOKY PEANUT BUTTER SPIDER COOKIES2 ½ c. flour½ t. salt¼ t. baking soda1 ½ c.…
Crunchy and Creamy Mexican Mac & Cheese
¼ c. plus 2 t. kosher salt, divided
1 qt. milk
6 T. butter, cut into pieces
6 T. flour
1 lb. pkg. pasta (like penne, cavatappi or rotini)
1 lb. Mexican chorizo
1 T. olive oil
1 (8-oz.) pkg. shredded extra-sharp cheddar cheese
1 (8-oz.) pkg. shredded pepper jack cheese
Tabasco to taste
Black pepper
2 c. crushed tortilla chips
2 c. cherry tomatoes, halved
1. Preheat broiler with oven rack 8-9” from heat.
2. Bring ¼ c. salt and 4 qt. water to boil in large Dutch oven pot over high heat.
3. Meanwhile microwave milk in microwave-safe 1 qt. glass measuring cup covered with plastic wrap on HIGH for 3 minutes.
4. While milk is heating, melt butter in 12” cast iron skillet over medium heat.
5. Reduce heat to low and add flour and cook, whisking constantly for 2 minutes.
6. Gradually whisk in hot milk.
7. Increase heat to medium and bring to a low boil, whisking often.
8. Add pasta to boiling water and cook 8 minutes (actually want to under cook by 1-2 minutes).
9. While pasta is cooking, saute chorizo in 1 T. olive oil in large skillet over medium heat until crumbles and cooked.
10. Continue to cook sauce, whisking often for 6-8 minutes.
11. Remove from heat, whisk in cheese, Tabasco, 2 t. salt and pepper to taste. Cover.
12. Stir together crushed chips and 2 t. olive oil.
13. Drain pasta and fold into cheese sauce.
14. Fold in chorizo and cherry tomatoes. Taste for seasoning.
15. Sprinkle with chip mixture.
16. Broil 1-2 minutes or until chips are golden brown. Serve immediately.