Taco Mac & Cheese
1/4 cup Gil’s Red Pepper Oil
1lb raw chorizo sausage
1/3 cup all purpose flour
1 tablespoon taco seasoning
1 teaspoon San Fran Sea Salt
2 1/2 cups whole milk
3/4 cup heavy cream
1/2 cup (4oz) cream cheese
2 cup Monterey jack cheese, grated
1 cup cheddar cheese, grated
1lb shell noodles, cooked according to the instructions on the package
1/4 cup sliced Gil’s Habanero or Jalapeño Stuffed Olives
1/4 cup diced tomatoes
2 tablespoons red onion, peeled and diced
2 tablespoon scallions, chopped
2 tablespoon cilantro, chopped
1/2 cup Gil’s Mild or Hot Garlic Salsa
1/4-1/2 cup sour cream
Preheat oven to 350°F and lightly spritz a large casserole dish or oven-proof skillet with cooking spray.
Heat oil in a large pot over medium heat. Once hot, crumble the sausage into the skillet, and cook, stirring occasionally, until seared and cooked through, about 3-4 minutes. Remove the sausage with a slotted spoon, and set aside on a plate. Add the flour to the pot, whisk to combine with the oil, and cook for approximately 1 minute, creating a roux.
Add taco seasoning, sea salt, milk, and cream, whisk to combine with the roux, and bring to a low simmer. Simmer for 5 minutes, whisking frequently. Add the cream cheese to the pot, stir or whisk to combine, until the sauce has thickened, about 2-3 minutes. Reduce heat to low, and while working in batches, whisk in the cheese (keep about 1/2 cup of cheese reserved for topping), until smooth, thick, and combined, another 2-3 minutes. Add the cooked pasta noodles and cooked sausage to the pot, stir to combine, and transfer the contents to the prepared casserole dish, spreading out in an even layer.
Cover mac with the reserved cheese and place in the oven. Bake for 20-30 minutes or until bubbly. Remove from the oven and set aside to rest for 5 minutes before serving. Garnish with olives, tomatoes, onion, scallions, and cilantro. Dollop with salsa and sour cream or serve on the side.