Mexican Mac And Cheese

• 1/4 cup plus 1 1/2 tsp. kosher salt, divided
• 1 qt. milk
• 6 tablespoons butter, cut into pieces
• 6 tablespoons all-purpose flour
• 1 pound pasta (such as penne, cavatappi, or rotini)
• 1 pound Mexican chorizo
• 1 tablespoon olive oil
• 1 (8-oz.) package shredded extra-sharp Cheddar cheese
• 1 (8-oz.) package shredded pepper Jack cheese
• 1 teaspoon hot sauce (such as Tabasco)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups crushed tortilla chips
• 2 teaspoons olive oil
• 2 cups cherry tomatoes, halved

1. Preheat broiler with oven rack 8 to 9 inches from heat.
2. Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.
3. Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.
4. Add pasta to boiling water, and cook 8 minutes.
5. While pasta cooks, saute chorizo in 1 Tbsp. hot olive oil in a large skillet over medium-high heat 4 to 5 minutes or until crumbled and cooked.
6. Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.
7. Stir together crushed tortilla chips and 2 tsp. olive oil.
8. Drain pasta, and fold into cheese sauce. Fold in cooked chorizo and cherry tomato halves. Sprinkle with tortilla chips mixture.
9. Broil 1 to 2 minutes or until breadcrumbs are golden brown. Serve immediately.

kosher salt, milk, butter, allpurpose, pasta, chorizo, olive oil, cheddar cheese, pepper, hot sauce, freshly ground black pepper, tortilla chips, olive oil, cherry tomatoes

Taken from www.myrecipes.com/recipe/mexican-mac-cheese (may not work)