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In this first recipe, we use Latin flavors to make a spicy variation of Mac & cheese. This uses a basic roux method of thickening whole fat milk and using that to melt the cheese (in what is essentially a sauce béchamel).
I used Johnsonville chorizo links for this preparation, however if you decide to use a bulk chorizo, make certain to sauté it to render out the excess fat and drain it thoroughly.

Crispy tortilla, pepper jack and Chorizo Mac n Cheese

Serves 4-6

8 ounces dry gemili pasta, cooked in salted water, drained and reserved
4 oz good quality chorizo sausage in natural casing, roasted and cut to half moon shapes
4 tablespoons butter
2 tablespoons flour
1 tablespoon cornstarch
2 cups Vitamin D milk
1½ cup Shredded pepper jack cheese
½ cup onion - 1' long slices
½ cup green pepper 1' long slices
Salt and pepper to taste
1 cup tortilla chips, crushed
1 tablespoons olive oil
½ cup shredded cheddar
½ tsp minced garlic
¼ tsp cumin
Pinch cayenne
¼ cup chopped cilantro

In a medium saucepan, melt the butter over medium heat and sauté the onions and peppers. Add the flour and cornstarch and stir until completely moistened. Stir in the cold milk and bring to a low simmer (not boiling and not scalded, just hot enough to steam). Once the milk is thickened, remove from heat and stir in the cheese until melted and season with salt and pepper as desired.
Preheat your oven to 350 degrees. In a food processor, combine the crashed chips, oil, cheddar, garlic, cumin, cayenne, and cilantro and pulse until well blended. In a large bowl, combine the sauce, the sausage and pasta until the noodles are well coated. Transfer to an 11" x 7" oven safe baking dish and top with crushed tortilla mixture. Bake uncovered for about 30 minutes until hot and golden. Serve immediately
 
This second preparation uses the same béchamel method as before, thus demonstrating a level of versatility in what is possible within the basic structure of the dish. This is a wonderful use of leftover roasted chicken, or you may choose to purchase one of the ready roasted chickens from the grocery store. The spinach adds an interesting vibrant color to the crust, which is accented with rosemary and Gruyere.

Roasted chicken & Portobello Mac n' Cheese with spinach - rosemary breadcrumbs

Serves 4-6

8 oz roasted chicken skin and bones removed, torn to bite sized pieces
2 portabella mushrooms - thin 1" strips
8 oz elbow macaroni - cooked in salted boiling water, drained, cooled and reserved.
4 tablespoons butter
2 tablespoons flour
1 tablespoon of cornstarch
2 cups Vitamin D milk
1 cup Monterey jack cheese, shredded
½ cup Gruyere cheese, shredded
Salt and pepper to taste
1 tablespoon melted butter
1 cup of panko breadcrumbs
½ cup raw spinach
1 tablespoon Chopped fresh rosemary
½ cup Gruyere cheese, shredded

To roast the Mushroom, remove the stem and gills of the mushroom (removing the gills means to scrape the dark underside of the portabella with the edge of a spoon - discard the gills). Drizzle the mushroom with olive oil and season with kosher salt and pepper. Roast at 425 degrees for 8-10 minutes until tender. Cool to room temperature and cut as needed.
In a medium saucepan, melt the butter over medium heat. Add the flour and cornstarch and stir until completely moistened. Stir in the cold milk and bring to a low simmer (not boiling and not scalded, just hot enough to steam) Once the milk is thickened, remove from heat and stir in both the Jack and Gruyere cheeses until melted, and season with salt and pepper as desired.
Preheat your oven to 350 degrees. In a food processor, combine the breadcrumbs, Gruyere, rosemary, spinach and butter and pulse until well blended. In a large bowl, combine the sauce, the chicken, the mushrooms and pasta until the noodles are well coated. Transfer to an 11" x 7" oven safe baking dish and top with breadcrumb mixture. Bake uncovered for about 40 minutes until hot and golden. Serve immediately
 
This third recipe is much more luxurious than the others I have provided. In this we are essentially making a seafood pasta dish, which is flashed under the broiler to toast its croissant crust. For the crust, leave the croissants out the night before to dry out a bit. Instead of béchamel as in the other two recipes, we reduce heavy cream for a velvety sauce akin to Alfredo. Use a broiler if you have it available, otherwise bake at the highest temperature possible until the crust turns golden brown.

Crab & Shrimp Mac n' Cheese with asparagus tips, Brie, and flaky croissant crumb

Serves 4-6

6 oz pasteurized lump crabmeat
6 large shrimp, peeled, deveined, tails removed and large diced
4 T butter
½ cup minced onion
1 tsp minced garlic
2 cups heavy cream
½ cup Parmesan
4 oz Brie cheese, diced with rind attached
8 oz dry fusilli (corkscrew) or similarly textured pasta - cooked in salted water & drained
2 cups asparagus tips, raw
1 cup staled croissant / crumbs
2 tablespoons melted butter
1 tablespoon minced parsley
¼ cup Parmesan

In a food processor, pulse the croissant, melted butter, parsley, and Parmesan.
In a large sauté pan, melt the butter over medium heat. Sweat the onions, garlic and mushrooms until the onions are translucent and the mushrooms lightly wilted. Add the shrimp and sauté lightly until the shrimp start to cook through, about one minute. Add the heavy cream and reduce to 2/3 its original volume (about 1¼ cups). Preheat your broiler to low. Add the Parmesan and stir to incorporate thoroughly then add the fusilli, the crab and the asparagus tips, and cook over medium high heat until the pasta is noticeably hot, and the asparagus is just beginning to become tender. Add the diced brie and transfer to a 11" x 7" oven safe baking pan - top with the breadcrumb mixture, and broil for 30 - 45 seconds until golden and crisp.