One-Pot Chorizo Mac and Cheese with a Crispy Chorizo Topping

Ingredients

• 1 pound elbow pasta
• 1/4 teaspoon Cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon nutmeg
• 4 tablespoons butter
• 3 cups milk
• 2.5 cups cheddar cheese, shredded
• 3 oz plain cream cheese
• 1 cup gruyere cheese, shredded
• 1 cup American cheese, shredded
• 1/4 cup flour
• Salt and pepper, to taste
• Sliced chorizo (quantity according to preference)

Instructions

1. Preheat oven to 350.
2. In a large oven-safe pot, crisp the sliced chorizo over medium heat until it's golden brown and releases its flavorful oils. Once crispy, remove the chorizo from the pot and set it aside.
3. Melt 4 tablespoons of the butter over medium heat in a large stockpot. Whisk in the flour. Reduce heat to medium low and cook for 1 minute, continuously stirring. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase to medium-high heat and bring to a boil. Stir frequently until al dente, 8-10 minutes. 
4. Add the cream cheese, cheddar, gruyere, American, cayenne, onion powder, and nutmeg in the pot. 
5. Add Mac and cheese into 9x13 baking pan. Top with the crispy chorizo.  Bake for 15 min to 20 or until top is browned.