1 lb macaroni noodles
12 oz chorizo
1 cup chicken broth
1 cup milk
1 cup ricotta cheese
¼ teaspoon ground nutmeg
1 tsp black pepper
½ tsp salt
2 cups grated cheddar cheese
1 cup panko breadcrumbs
1 tbsp dried parsley
Preheat the oven to 325°. Add the red peppers to a food processor or blender and puree, set aside. Cook the macaroni according to package directions, drain and set aside. Add the chorizo to a skillet and cook through, 5-7 minutes, then set aside. In a large pot or dutch oven, bring the chicken broth and milk to a boil. Reduce the heat to medium, mix in the roasted red pepper puree, ricotta cheese, nutmeg, salt and pepper. Add the cheddar cheese. Stir until melted, then add the macaroni. Add the chorizo and mix well. Place in an oven safe dish and top with the panko breadcrumbs and parsley. Place in the oven and bake for 12-15 minutes. Turn the oven broiler on to high and place the mac and cheese directly under the broiler for 2-3 minutes to brown the breadcrumbs.