Pumpkin Chorizo Mac ‘n’ Cheese

Course: Pasta, Side dish, Lunch, Dinner

Ingredients:

For the Pumpkin Chorizo Mac 'n' Cheese:

• 8 ounces elbow macaroni or pasta of your choice

• 1/2 cup Pork Chorizo Original from V&V Supremo®

• 1 cup pumpkin puree

• 1 1/2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V Supremo®

• 1/2 cup milk

• 1/4 cup heavy cream

• 2 tablespoons butter

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon paprika

• Salt and black pepper to taste

• Fresh parsley, for garnish (optional)

For the Topping:

• 1/2 cup panko breadcrumbs

• 2 tablespoons melted butter

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cook the elbow macaroni or pasta according to the package instructions until it's al dente. Drain and set aside.

3. In a skillet, cook the chorizo over medium heat until it's browned and crispy. Remove it from the pan and place it on a paper towel-lined plate to drain excess grease.

4. In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the pumpkin puree, milk, and heavy cream. Cook for about 2-3 minutes, or until it's heated through.

5. Stir in the ground nutmeg and paprika, and season with salt and black pepper to taste.

6. Gradually add the shredded quesadilla melting cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.

7. In a large mixing bowl, combine the cooked pasta, chorizo, and the cheese sauce. Gently mix until everything is well coated.

8. In a small bowl, mix together the panko breadcrumbs and melted butter.

9. Transfer the mac 'n' cheese mixture to a greased 9x13-inch baking dish.

10. Sprinkle the panko breadcrumb topping evenly over the top.

11. Place the baking dish in the preheated oven and bake for 20-25 minutes or until the top is golden brown and the cheese is bubbling.

12. If desired, garnish with fresh parsley before serving. Serve your delightful Pumpkin Chorizo Mac 'n' Cheese hot.