Sunday Supper: Mac 'N' Cheese With Chorizo and Poblanos

Serves 6.

Note: This spiced-up version of the traditional favorite may interest even younger diners. Panko are Japanese breadcrumbs that are bigger and lighter than the traditional version, which could be substituted. Evaporated milk has a richer flavor than fresh milk, which could be substituted (use 1 1/2 cups whole milk and 1/2 cup heavy cream as a substitute). If you don't want to roast your own chiles, they are available already prepared and sold at supermarkets. From "Share," by Chris Santos with Rick Rodgers.

• 1 c. panko breadcrumbs (see Note)

• 2 tbsp. unsalted butter, melted

• 1/4 c. (1 oz.) shredded Gruyère cheese

• 2 tbsp. finely chopped fresh herbs, such as flat-leaf parsley, or 1 tbsp. each parsley and fresh chives

• Kosher salt and freshly ground black pepper

• 1 (12-oz.) can evaporated milk (see Note)

• 1/4 c. whole milk

• 1/4 c. heavy cream

• 2 c. (8 oz.) shredded sharp Cheddar cheese

• 1 c (4 oz.) shredded Gruyère cheese

• 2 tsp. Sriracha sauce

• 1 tsp. dry mustard

• Kosher salt and freshly ground black pepper

• 1 tbsp. canola oil, plus more for baking dish

• 8 oz. smoked chorizo, cut into 1/2-in. dice

• 2 poblano (mild green) chiles, roasted, peeled, seeded, and cut into 1/2-in. dice (see Note)

• 2 egg yolks

• 2 tsp. finely chopped fresh chives, for garnish

Directions

To make herbed crumbs: Mix panko and butter together in small bowl, and coat thoroughly. Stir in Gruyère and herbs. Season to taste with salt and pepper. Set crumbs aside.

Heat oil in large skillet over medium heat. Add chorizo and cook, stirring occasionally, until browned and crispy, about 5 minutes. Using slotted spoon, transfer chorizo to paper towels to drain.

Position a rack in center of oven and preheat oven to 400 degrees. Lightly oil large baking dish or cast iron skillet.

Bring large pot of salted water to boil over high heat. Add pasta and cook according to package directions until almost al dente (slightly undercook pasta as it will bake and soften further in oven). Drain well. Return pasta to cooking pot and stir in cheese sauce, chorizo and poblanos. Stir in yolks, mixing well.