INGREDIENTS
2 cups
elbow macaroni
1 cup
milk
1 tsp
cornstarch
4 oz
shredded cheddar cheese (about 1 cup)
4 oz
shredded pepper jack cheese (about 1 cup)
6 oz
Mexican chorizo
1/2 cup
minced red onion
2 tbsp
flour
2 tsp
lime juice
2 tbsp
breadcrumbs
1 tbsp
butter