Ingredients
1lbpenne pasta
4cupscherry tomatoes
olive oil
salt and freshly ground black pepper
1pkgchorizo
6tbspbutter
½cupall-purpose flour
4cupsmilk
1tspdry mustard
1tbsphot sauce
1tbspWorcestershire sauce
2cupsMonterey Pepper Jack cheese,shredded
1cupsharp white cheddar cheese,shredded
2cansfried onions
Preparation
Heat oven to 350 degrees F. Cook the pasta in salted, boiling water until al dente. Drain in a colander.
Place the cherry tomatoes on a sheet tray; drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, or until visibly plump and softened.
Heat a large skillet over medium heat. Add two teaspoons of olive oil and sauté the chorizo until crisp. Remove.
Melt butter in a large pot over medium heat. Add flour and cook, stirring, for one minute. Whisk in the warmed milk and bring to a boil; continue to whisk constantly as the mixture will thicken as the heat increases.
Continue to stir while adding the dry mustard, salt, pepper, hot sauce, and Worcestershire. In a bowl, mix the cheeses together and stir into the mixture, reserving half a cup for the topping. Add the chorizo and roasted cherry tomatoes.
Add the drained pasta into the cheese sauce and mix well. Pour into a 3-quart casserole dish. Sprinkle with reserved cheese. Top the casserole with the fried onions and bake for 35 minutes.
