Tasty Mexican Mac and Cheese

TASTY MEXICAN MAC & CHEESE
¼ c. kosher salt
1 qt. milk
6 T. butter, cut into pieces
6 T. flour
1 lb. pasta (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
1 ½ c. crushed tortilla chips
1 T. olive oil
2 c. cherry tomatoes, halved

1. Preheat broiler with oven rack 8” from heat.
2. Bring 4 qt. of water with ¼ c. of salt to boil in large covered Dutch oven.
3. Microwave milk in 1 qt. glass measuring cup covered with plastic wrap at HIGH for 3 minutes.
4. While milk is heating, melt butter in 12” cast-iron skillet over medium heat.
5. Reduce heat, add flour and cook, whisking constantly, 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 8 minutes.
8. In a large skillet, heat the olive oil and saute chorizo over medium heat for 5 minutes or until crumbled and cooked.
9. Continue to cook sauce, whisking often for another 5-6 minutes.
10. Remove from heat, whisk in cheeses, Tabasco, salt and pepper. Cover
11. Stir together crushed tortilla shells and 1 T. olive oil.
12. Drain pasta, add fold into cheese sauce.
13. Fold in cooked chorizo and tomato halves.
14. Taste for seasoning.
15. Sprinkle with tortilla chip mixture.
16. Broil for 1-2 minutes or until chip mixture is golden.