Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...
Preheat the oven to 375 degrees F. Lightly oil an 8 x 8-inch baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook macaroni according to package directions. Drain well. Reserve.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chorizo and cook until dry and crisp, about 2 minutes, breaking up the chorizo with a wooden spoon as it cooks. Add the red onion, bell pepper and jalapeños. Cook until the onions begin to soften, about 3-4 minutes.
Whisk in the flour until well combined, then gradually whisk in the milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in the cheddar and pepper jack cheeses until smooth, about 1-2 minutes. Remove from heat.
Stir in the cooked macaroni, corn, black beans and lime juice.
Spread the macaroni into the prepared baking dish. Sprinkle the panko evenly over the top.
Bake for 20-25 minutes, or until golden brown on top. Let cool for 10 minutes before serving.