1/2 cup Sargento® Reserve Series™ 14-Month Aged Parmesan
4 Tbsp. salted butter
1/4 cup all purpose flour
3 cups whole milk
1 tsp. dry mustard
1 1/2 cup dried Spanish Chorizo, chopped
2 tsp. serrano chili, thinly sliced
3 Tbsp. chopped cilantro
salt and pepper to taste
Preheat oven to 375 degrees.
In a large saucepan on medium heat, melt the butter, whisk in flour and cook for 1 minute. Whisk in the milk slowly and cook for 3 minutes. Add the dry mustard and salt and pepper. Turn off the heat and add in 2 cups of Sargento® Reserve Series™ 18-Month Aged Cheddar Cheese and Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese and stir until smooth.
Add the pasta, chorizo Serrano chili, chopped cilantro and season with salt and pepper and pour into a 2 quart baking dish and top with remaining Sargento® Reserve Series™ 18-Month Aged Cheddar Cheese. Place into the oven for 30 minutes.