• 1 lb. penne pasta
• 3 C. cherry tomatoes
• 2 tsp. olive oil, and some for drizzling
• salt and pepper
• 1 pkg. chorizo, casings removed and finely chopped
• 6 Tbs. butter
• 1/2 C. all purpose flour
• 4 C. milk (warm)
• 1 tsp. dry mustard
• 1 Tbs. Worcestershire sauce
• 1 Tbs. hot sauce (or to taste)
• 2 C. shredded Pepper Jack cheese (or to taste)
• 1 C. sharp white cheddar
• 1 2.7-oz. can fried onions
• 1 C. finely crushed blue tortilla chips

Heat oven to 350 degrees. Cook pasta in boiling, salted water until al dente. Drain. Put the cherry tomatoes on a sheet tray, drizzle with olive oil and season with salt and pepper. Bake 20 minutes, or until plump and softened.

Heat a large skillet over medium heat. Add 2 Tsp. of olive oil. Meanwhile, saute the chorizo in a saute pan until crisp, Remove. Melt 6 Tbs. butter in a large sauce pan. Add flour, stirring for 1 minute. Whisk in warm milk and bring to a boil, whisking constantly. Continue stirring while adding the mustard, hot sauce and Worcestershire sauce. Stir in cheese, reserving 1/2 C. for the topping. The mixture will thicken as the heat increases. Pour the drained pasta into the cheese sauce. Add to a 3-qt. casserole dish. Add the chorizo and the cherry tomatoes. Top with the fried onions and crushed tortilla chips. Sprinkle the cheese over the top. Bake for 35 minutes.