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

Cheese sauce:

• 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

• 1 c. (4 oz.) crumbled goat 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

• 1 lb. radiatore or ziti pasta

• 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


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.

To make cheese sauce: Bring evaporated milk, whole milk and cream just to boil in large saucepan over medium heat and immediately remove from heat. Gradually whisk in Cheddar, Gruyère and goat cheese, and mix until cheeses are melted. Whisk in Sriracha and mustard. Season to taste with salt and pepper. Set cheese sauce 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.

Spread mixture in oiled dish and sprinkle herbed crumbs on top. Bake until crumbs are golden brown and sauce is bubbling around edges, about 20 minutes. Sprinkle with chives, if using.