#CHORIZO MAC AND CHEESE WITH PANKO BREAD CRUMBS RECIPE MAC#
Scoop the mac ‘n’ cheese into bowls and garnish with sliced jalapeño. Transfer to the oven and bake for 10–20 minutes, or until the crust is golden brown. Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top. Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly. Stir in the salt, then cook for 2 minutes more until the sauce has thickened. cup Parmesan cheese, grated 8 oz macaroni 2 Tbsp maple syrup 1 tsp salt tsp white pepper tsp nutmeg 3 cups heavy whipping cream panko bread crumbs and. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Cook for 2 minutes, until the chorizo is cooked through. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Transfer half of the chorizo to a medium bowl and set aside. 
Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3–5 minutes. Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat.
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