Ingredients
- 1 pound cavatappi pasta
- 1 pound ground chorizo, crumbled
- 6 tablespoons butter
- 1/2 cup flour
- 3 cups whole milk
- 3 cups (12 ounces) Wisconsin Pepper Jack Cheese, shredded
- 2 cups (8 ounces) Wisconsin Queso Quesadilla or Wisconsin Asadero Cheese, shredded
- 1 red bell pepper, seeded and diced
- 6 green onions, chopped
- 1 handful cilantro, chopped and divided
Directions
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Preheat oven to 375°F. Bring a large pot of water to a rolling boil and add pasta. Cook for 8-10 minutes until al dente. Drain and transfer to a 13×9-inch baking dish.
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Cook chorizo in a medium skillet until cooked through, about 8-10 minutes. Drain excess fat and juices from chorizo and set aside.
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In a large saucepot, melt butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in milk, working in small amounts and incorporating into the roux until smooth. Gradually repeat process, adding shredded cheese in small amounts and whisking until each amount is melted and well incorporated.
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Add chorizo, pepper, onions and half of the cilantro to the pasta and mix well to evenly distribute ingredients. Pour cheese mixture over the pasta. Bake for 25-30 minutes or until cheese begins to slightly brown and bubble.
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Sprinkle remaining cilantro over the dish before serving.