INGREDIENTS
8 ozs
elbow macaroni
1/2 lb
chorizo sausage
2 Tbs
butter
2 Tbs
flour
2 cups
milk
2 cups
pepperjack cheese
3 ozs
cream cheese
1 tsp
kosher salt
1 tsp
dijon mustard
1 pinch
cracked pepper
1/4 cup
pickled jalapeno
1/4 cup
panko breadcrumbs
2 tsps
extra virgin olive oil
1 serving
garnish: jalapeno