1 lb dried cellentani pasta (455 g), cooked according to package instructions
1 cup panko breadcrumbs (115 g)
3 teaspoons olive oil
¾ cup shredded sharp cheddar cheese (75 g)
1 jalapeño, thinly sliced
How to Make It
Preheat the oven to 350°F (180°C).
Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3–5 minutes.
Transfer half of the chorizo to a medium bowl and set aside.
To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
Transfer to the oven and bake for 10–20 minutes, or until the crust is golden brown.
Scoop the mac ‘n’ cheese into bowls and garnish with sliced jalapeño.