Ingredients
8 oz elbow macaroni
1/2 lb Spanish-style chorizo sausage, finely diced
2 T unsalted butter
2 T all-purpose flour
2 c milk
2 c shredded pepperjack cheese
3 oz cream cheese
1 t kosher salt
1 t Dijon mustard
pinch fresh cracked pepper
1/4 c finely diced pickled jalapeno
1/4 c panko breadcrumbs
2 t extra virgin olive oil
garnish: fresh sliced jalapeno
Preparation
