Orzo Mac 'n' Cheese with Jalapeño

Ingredients:

Mac and cheese

• 450 g orzo pasta
• 110 g butter
• 6 jalapeños; 4 seeded and finely chopped, 2 thinly sliced ​​with garnish
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 3 tbsp. premium flour
• 2.5 cups of milk
• 2 cups grated sharp cheddar
• 110 g of cream cheese
• 2 cups panko breadcrumbs
• 2 Fresno peppers, thinly sliced

Guacamole salad

• 5 medium heirloom tomatoes, thinly sliced
• 2 almost ripe avocados, peeled and thinly sliced
• 1 jalapeño, finely chopped
• 1 small red onion, thinly sliced
• Extra virgin olive oil, to drizzle
• Juice of 2 limes
• 0.5 cup fresh coriander leaves, coarsely chopped

Preparation:

1. Mac and cheese:

   
   Bring a large pot of salted water to a boil. Cook the orzo pasta until al dente, about 6 minutes; drain.
2. Meanwhile, heat 4 tablespoons of butter in a saucepan over medium heat. Add the chopped jalapeño, garlic, and onion and cook until the jalapeño and onion are softened, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper to taste. Add the cheddar and cream cheese and stir until completely melted.
3. Combine orzo pasta with sauce and transfer to casserole.
4. Melt the remaining 4 tablespoons of butter and toss with the breadcrumbs until completely coated. Sprinkle over the casserole. breadcrumbs, sliced ​​jalapeno and Fresno pepper.

5. Guacamole salad:

   
   Gently toss the tomatoes, avocado, jalapeño, and onion in a serving bowl. Drizzle with olive oil and lime juice, season with salt, pepper, and cilantro.
6. Divide the mac and cheese among plates and serve with salad.
   
   

   Note

   
   You can assemble the casserole without topping, cover, and refrigerate until ready to bake. Reheat in the oven, and prepare the salad just before serving.