CHORIZO MAC AND CHEESE

CHORIZO MAC AND CHEESE 2 cups elbow macaroni 1 tablespoon olive oil 6 ounces Mexican chorizo, casing removed 1 small red onion, diced 1/2 red bell pepper, diced 2 jalapeños, diced 2 tablespoons all-purpose flour 1 cup milk, warmed 1 cup shredded cheddar cheese 1 cup shredded jalapeño pepper jack cheese 1 cup corn kernels 1 cup canned black beans 2 teaspoons lime juice 2 tablespoons Panko Preheat oven to 375 degrees F. Lightly oil an 8 × 8 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks. Add red onion, bell pepper and jalapeños and cook until the onions begin to soften, about 3-4 minutes. Whisk in flour until well combined. Then gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in cheeses until smooth, about 1-2 minutes. Remove from heat. Stir in pasta, corn, black beans and lime juice. Spread pasta mixture into the prepared baking dish. Sprinkle Panko evenly over the top. Place into oven and bake for 20-25 minutes, or until golden brown. Let cool for 10 minutes before serving.