12 ounces penne, mostaccioli or rotini pasta, uncooked
1/2 c. (1/2 stick) butter, divided
1 lb. uncooked chorizo, broken apart
1 green bell pepper, diced
3 cloves garlic, minced
1/3 c. all-purpose flour
4 cups milk
1 tsp. salt
3 cups (12 oz.) Jalapeño Monterey Jack Cheese, shredded, divided
1/2 c. dried breadcrumbs
Preheat oven to 350°F.
Cook pasta according to package directions, drain and set aside. Meanwhile, set aside 2 tablespoons of butter for topping. Melt remaining 6 tablespoons butter in large saucepan. Add chorizo, bell pepper and garlic; cook 5 minutes, stirring occasionally. Sprinkle vegetables with flour; cook and stir 1 minute. Add milk and salt; bring to simmer. Simmer uncovered for 2 minutes, stirring frequently. Remove from heat; stir in 2 cups of the cheese; stir until melted.
Place pasta in large pot. Add cheese sauce; mix well. Transfer to buttered 13x9-inch baking dish; top with remaining 1 cup cheese. Melt reserved 2 tablespoons butter; toss with breadcrumbs. Spoon bread crumbs over pasta and sprinkle with paprika, if desired. Bake 30 to 35 minutes or until sauce is bubbly and breadcrumbs are golden brown