I love cooking. You all know that. I also love talking about cooking, though. Saturday, at RENT rehearsal, one of my castmates mentioned that he’d heard me talk about Fia’s Famous Fudge cookies, and garlic rice, but so far he’d had no proof of my actual culinary skills. Of course, he was right, and so I accepted the challenge and volunteered to make supper for the cast on Sunday. After raiding my freezer for chorizo (stockpiled by my late father) and a quick run to the grocery store for pasta and cheese, this is what I came up with. I’ve cut the proportions in half from what I actually made, because odds are, you probably don’t have a dozen or more hungry actors to feed.
Four Cheese Chorizo Rotini Bake
- 1 lb rotini
- 1 lb chorizo, casings removed, chopped
- 2 c monterey jack, shredded
- 1 c cheddar, shredded
- 4 oz cream cheese, cubed
- 4 tbsp butter
- 1/4 c flour
- 2 c milk
- 1 can fire-roasted tomatoes, drained
- 1 c panko breadcrumbs
- 1/2 c parmesan cheese
Cook rotini according to package directions until just barely al dente. Drain and set aside; preheat oven to 350°F. In a frying pan, sauté chorizo until it is heated through and begins to break down. Remove from heat and add to rotini, along with drained tomatoes. In a sauce pan, begin to melt butter. Allow butter to brown slightly before adding milk and flour, and whisking. Continue whisking, adding cream cheese first, then cheddar and monterey jack. When smooth, add to pasta and mix well. Pour pasta into a baking dish; combine panko and parmesan and use it to top pasta. Bake for 30 minutes or until panko and parmesan are lightly browned.