Ingredients (13)
- 5 ounces corn tortilla chips
- 1 pound small or medium pasta shells
- 5 tablespoons unsalted butter
- 12 ounces fresh Mexican chorizo, casings removed
- 1/2 medium yellow onion, small dice
- 1/3 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon kosher salt, plus more as needed
- 2 teaspoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 5 cups whole milk
- 8 ounces shredded sharp cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 2 (4-ounce) cans chopped pickled jalapeños or green chiles, drained (about 1 cup)
Tip
Why Do We Celebrate Christmas on Dec. 25?
There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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How Can We Celebrate Christmas?
Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
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How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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This Tex-Mex twist on traditional macaroni and cheese (for that, we recommend our 3 cheese mac and cheese) is hearty and satisfying enough to be a main course—it’s like a loaded nacho plate in casserole form. Spicy Mexican chorizo is browned; tossed with pasta, green chiles or pickled jalapeños, and a creamy cheddar–Monterey Jack sauce; then baked with crushed tortilla chips on top for crunch. Pass around some hot sauce for an extra kick.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
This recipe was featured as part of our 3 Surprising Twists on Standard Macaroni and Cheese.
Instructions
- 1Heat the oven to 400°F and arrange a rack in the middle.
- 2Bring a large heavy-bottomed pot or Dutch oven of heavily salted water to a boil over high heat. Meanwhile, place the tortilla chips in a food processor fitted with a blade attachment and process into fine crumbs (you should have about 1 cup); set aside. (Alternatively, place the chips in a resealable plastic bag, press out the air, and seal the bag. Using a rolling pin, crush the chips into uniform fine crumbs.)
- 3Add the pasta to the boiling water and cook according to the package directions or until just al dente. Drain in a colander and rinse with cold water, making sure to stir the pasta while rinsing, until cooled and the shells are no longer sticking to each other; set aside in the colander.
- 4Dry the pot (no need to rinse), add 1 tablespoon of the butter, and place over medium-high heat until melted. Add the chorizo and cook, breaking up the meat into small pieces with a wooden spoon, until cooked through, about 5 minutes. Remove with a slotted spoon to a medium bowl; set aside.
- 5Reduce the heat to medium and add the remaining 4 tablespoons of butter. When the butter is melted, add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the flour, measured salt, mustard, and cayenne and cook, stirring occasionally, until the flour has darkened slightly in color, about 2 minutes.
- 6While whisking constantly, slowly add the milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 8 to 10 minutes.
- 7Add the cheeses and stir until completely melted and the sauce is smooth. Stir in the reserved pasta and chorizo and the jalapeños or green chiles and cook, stirring occasionally, until the pasta is heated through and steaming, about 4 to 6 minutes. Taste and season with salt as needed.
- 8Transfer the mixture to a 13-by-9-inch baking dish and spread into an even layer. Sprinkle with the crushed chips and bake until bubbling around the edges, about 20 minutes. Remove to a wire rack and let cool for 5 minutes before serving.
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