Hail to the Cheese Bake Recipe

Posted by NancyRadler on July 3rd, 2009 at 01:19pm

This dish is wonderful for a cold Inauguration day. It brings with it a “spiced up attitude” befitting the American tradition of selecting a new commander in chief. It can be made ahead, covered and baked the day of the party. Just bring to room temperature and pop it in the oven. Best of all, it’s bipartisan: It goes over well at either party’s bash!

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Ingredients

1 lb. penne pasta
3 C. cherry tomatoes
2 tsp. olive oil, and some for drizzling
salt and pepper
1 pkg. chorizo, casings removed and finely chopped
6 Tbs. butter
1/2 C. all purpose flour
4 C. milk (warm)
1 tsp. dry mustard
1 Tbs. Worcestershire sauce
1 Tbs. hot sauce (or to taste)
2 C. shredded Pepper Jack cheese (or to taste)
1 C. sharp white cheddar
1 2.7-oz. can fried onions
1 C. finely crushed blue tortilla chips

Directions

Heat oven to 350 degrees. Cook pasta in boiling, salted water until al dente. Drain. Put the cherry tomatoes on a sheet tray, drizzle with olive oil and season with salt and pepper. Bake 20 minutes, or until plump and softened.

Heat a large skillet over medium heat. Add 2 Tsp. of olive oil. Meanwhile, saute the chorizo in a saute pan until crisp, Remove. Melt 6 Tbs. butter in a large sauce pan. Add flour, stirring for 1 minute. Whisk in warm milk and bring to a boil, whisking constantly. Continue stirring while adding the mustard, hot sauce and Worcestershire sauce. Stir in cheese, reserving 1/2 C. for the topping. The mixture will thicken as the heat increases. Pour the drained pasta into the cheese sauce. Add to a 3-qt. casserole dish. Add the chorizo and the cherry tomatoes. Top with the fried onions and crushed tortilla chips. Sprinkle the cheese over the top. Bake for 35 minutes.

Serving Size
6-8

Preparation Time
25  minutes

Cooking Time
55  minutes

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