INGREDIENTS
1/2 lb
Spanish-style chorizo sausage
1/4 cup
Pickled jalapeno
1 tsp
Dijon mustard
8 oz
Elbow macaroni
2 tbsp
All-purpose flour
1 tsp
Kosher salt
1 pinch
Pepper, fresh cracked
2 tsp
Olive oil, extra virgin
1/4 cup
Panko breadcrumbs
2 tbsp
Butter, unsalted
3 oz
Cream cheese
2 cups
Milk
2 cups
Pepperjack cheese