Ingredients

• 1 lb elbow macaroni or shells (bonus if you find “shellbows”

• 1 lb chorizo or 1 lb ground sausage with 1 Tbsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp hot mustard powder

• 1 tsp oregano

• ½ tsp salt

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp coriander

• ¼ tsp ground pepper

• 4-6 large hatch chiles or 1-2 14 oz cans hatch green chiles

• 2 ears of corn

• 1 can of corn, or 1-2 cups of corn

• 1 onion

• 2-4 cloves garlic

• 4 Tbsp flour

• 4 Tbsp butter

• 3 ounces cream cheese

• 2 cups of cheese (cheddar, monteray jack, pepperjack, colby, mozzarella are all great options. This time I did all monteray, but I’ve done combinations of the others with success)

• 2 cups of milk OR 1 cup sour cream

• ½ cup heavy cream

• ½ cup water

• 1-2 cups of stock (vegetable, chicken, or corn)

• ¼ cup stoneground or Dijon mustard

• Optional garnishes: cilantro, sliced radishes, pico
  

Directions

1. If using fresh chiles, line them on a pan without overcrowding. Spray with cooking oil if desired (I’ve done it both ways, and the difference is almost unnoticeable). Preheat your broiler on high, and then place the pan in the upper 1/3 of your oven.

2. Allow these to roast about 12 minutes, turning halfway and checking frequently. When the skins have blistered and have turned black, remove from the oven. Immediately place them in a heat safe container with a lid and let sit until cool. Once cool enough to handle, remove the skins and seeds, and dice the chile flesh.

3. While the chiles are roasting, start by sauteing the chorizo (or in my case, add seasonings to ground sausage) on medium heat in a Dutch oven or large pot. Once the meat has begun to brown, add the onion. Once the meat is just about finished, add the garlic and let it get fragrant.

4. Scoop the meat out with a slotted spoon, leaving the grease. If the grease is excessive, pour it out and return 1 Tbsp to the pot.

5. While the meat is cooking/finished cooking, start boiling a pot of water for the pasta. Once it boils (or you’re about 10 minutes out from adding the pasta to your dish) heavily salt the water and add the pasta. Cook according to package instructions for al dente, checking two minutes before that time to ensure the pasta doesn’t overcook. When it’s ready, strain, and reserve 1 cup of the pasta water.

6. To a small saucepan, on medium heat, add the cream/sour cream/milk and stock. You may skip the additional step of heating it first to save stove space and time, but dairy has a much better time being incorporated into a roux when it’s the same temperature.

7. Add the butter to the pot the chorizo was just cooked in. Once melted, add the flour some at a time, whisking to reduce the clumps. If the mixture looks thin, add more flour, 1 tsp at a time. Allow the mixture to cook a few minutes, whisking frequently.

8. Slowly add in the dairy and stock, whisking to get rid of any clumps. Add your mustard here. Bring to a simmer and continue whisking frequently. Once your sauce is spoon ready (stir the sauce with a spoon, remove it, trace a line on the back, and if the line stays, you’re good!) add the chorizo, corn, and the hatch chiles if they’re ready.

9. Turn off the heat and add the cheese, cream cheese, and half the pasta water. Stir until combined, and add the other half of the pasta water if it’s too thick. Add the pasta. Serve garnished with pico, cilantro, radishes, or just stand over the pot and chow down like I did.