Chorizo and Jalapeño Queso Mac

Method

1. Grate and mix the two cheeses. Seed the jalapeños and remove the white ribs (leave them in if you like heat), then chop into 5 mm pieces. Squeeze fresh chorizo out of its casing and crumble it, or cut cured chorizo into 5 mm dice. Chop the cilantro and roughly crush the tortilla chips by hand.

2. Put the water in a 20 cm pot, cover and bring to a boil over high heat, about 10 min. Add the salt and macaroni and cook 1 minute less than the packet time, about 6 min. Save a mug of pasta water and drain.

   Add in this stepWater (for the pasta) 2 LSalt (for the pasta water) 10 gElbow macaroni (or other short pasta) 180 g

   high heat

3. Cook the chorizo in a 20 cm deep frying pan (or pot) over medium heat for 5 min, until it releases red fat and the edges crisp. Add the jalapeño and cook 1 min more, then lift the solids out onto a plate, leaving the red fat in the pan (if there is a lot, keep about 1 tsp per serving).

   Add in this stepChorizo (fresh Mexican or cured Spanish) 80 gFresh jalapeños 1

   medium heat

4. Lower the heat to medium-low heat, add the butter to the fat and melt it, then whisk in the flour, cumin and chili powder for 2 min, until fragrant and the roux turns orange.

   Add in this stepButter 20 gAll-purpose flour 20 gGround cumin ½ tspChili powder ½ tsp

   medium-low heat

5. Whisk in a third of the milk until smooth, then add the rest little by little. Raise to medium heat and stir for 5 min, scraping the bottom, until thick enough to coat the back of a spoon.

   Add in this stepWhole milk 400 ml

   medium heat

6. Lower the heat to low heat and melt in the cheese a handful at a time, stirring, for 2 min. Squeeze in the juice of half a lime. Don't let it boil once the cheese is in.

   Add in this stepMonterey Jack, grated 90 gCheddar, grated 60 gLime ¼

   low heat

7. Add the macaroni and two-thirds of the chorizo and jalapeño and stir over low heat for 1 min 30 sec, until hot. Loosen with pasta water and season with salt. Spoon into bowls and top with the remaining chorizo, cilantro and crushed chips, with the rest of the lime in wedges on the side.

   Add in this stepSalt, to season to tasteChopped cilantro 2 tbspTortilla chips 20 gLime ¼

   low heat