Tex Mex Mac & Cheese

12 oz elbow macaroni (or pasta of choice)
1 tbsp olive oil
8 oz chorizo sausage, casing removed
1/2 cup diced onion
1 cup corn kernels (fresh, canned, or frozen)
1 can (15 oz) black beans, drained and rinsed
1 can (4 oz) diced green chilies
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp chili powder
Salt and pepper to taste
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup crushed tortilla chips
Fresh cilantro, for garnish

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Add diced onion and cook until softened, about 3 minutes.

Stir in the corn, black beans, and green chilies, cooking for another 2-3 minutes. Remove from heat and set aside.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.

Slowly add milk, whisking constantly until the mixture thickens, about 5 minutes. Stir in cumin, smoked paprika, chili powder, salt, and pepper.
Add cheddar and Monterey Jack cheese, stirring until melted and smooth.

Combine the cooked pasta, chorizo mixture, and cheese sauce in a large bowl, mixing until everything is evenly coated. Transfer to the prepared baking dish.

Sprinkle crushed tortilla chips over the top, followed by an extra handful of cheddar if desired.

Bake for 20-25 minutes, until the top is golden and bubbly.

Garnish with fresh cilantro before serving.