Ingredients

The following ingredients have 6 Servings
  • 1/2 Tbs + 2 tsp extra virgin olive oil (divided)
  • 8 oz Spanish chorizo sausage (small dice)
  • 1 small yellow onion (small dice)
  • 2 Tbs pickled jalapeno (diced)
  • 1 cup heaping Cape Cod Select Premium Cranberries, halved
  • 8 oz pasta of choice (such as elbows or bowties)
  • 2 Tbs unsalted butter
  • 2 Tbs all-purpose flour
  • 2-1/2 cups milk
  • 2 tsp Dijon mustard
  • 2-1/2 cups shredded cheese (see Notes)
  • 1 tsp kosher salt
  • 1/8 tsp fresh cracked pepper
  • 1/2 cup plain panko breadcrumbs

Instruction

  • Heat oven to 350F. Bring a large pot of water to a boil.
  • Heat 1/2 Tbs olive oil in a large nonstick skillet on med-high heat. Add chorizo, onion, jalapeno, and cranberries. Cook, tossing often, until chorizo is lightly browned and cranberries and onion are softened. Remove from heat and set aside.
  • Put the pasta to cook al dente according to package directions.
  • Meanwhile, make the cheese sauce. Heat the butter and flour in a medium saucepan, whisking until smooth. Let bubble a minute to cook the flour, then whisk in the milk and Dijon. Heat, stirring constantly, until warm and remove from heat. Add the salt and pepper.
  • In a small bowl, combine the panko breadcrumbs with the remaining 2 teaspoons olive oil.
  • Add the cheeses and pasta to the sauce at the same time, as well as the cranberry-chorizo mixture. Stir until well combined. Note that the cheese doesn't have to be completely melted. Transfer to a 13x9 bake dish. Top with the panko crumbs.
  • Bake at 350F for 20 minutes until bubbly and golden on top. Yields 6 servings.