Several dynamic duos are popular in my house, including Frodo Baggins and Samwise “Sam” Gamgee, James T. Kirk and Spock, and Princess Leia and Han Solo.

But the duo that rules them all is mac and cheese.

Elbow macaroni or other sturdy pasta basking in a rich, creamy cheese sauce is probably my family’s No. 1 comfort food. Spiced with roasted poblano or green chilies, the dish also is becoming a popular side at barbecue joints in the area and across the state.

I recently made an amped version with chorizo and roasted tomatoes as a side for pulled pork. There was a lot of scooping of seconds of the dish, which was inspired by Spicy Macaroni and Cheese with Chorizo Sausage by Gina and Pat Neely at

My adjustments include reducing the white sauce base, using different cheeses and substituting Panko bread crumbs for the canned fried onions. I also prefer orecchiette (“little ears” in Italian) pasta because they are like miniature saucers, perfect for holding sauce.

I made the spicy Mexican chorizo sausage from ground pork from Slow Poke Farm, a regular vendor at both the Abilene Farmers Market and Wylie Farmers Market. A spicy Italian or breakfast sausage also would work well too.

The Abilene Farmers Market is open 7 a.m. to about noon Tuesdays, Thursdays and Saturdays at the Frontier Texas! parking lot at North First and Mesquite streets. The Wylie Farmers Market is 9 a.m. to noon Wednesdays at Wylie Methodist Church parking lot, 3430 Antilley Road.


Locally grown tomatoes are now appearing at the farmers markets, and that means tasty, juicy tomato sandwiches are reappearing in my house.

The sandwich can be enjoyed three different ways for a good, better and best experience.

A simple delight is thin tomato slices with salt, pepper and mayo on fresh sourdough bread.

That simplicity is elevated by toasting the bread and adding bacon and lettuce for a classic BLT.

For the best tomato sandwich, replace the lettuce on the BLT with kale that has been either wilted in a little of the bacon fat for a couple of minutes in a skillet or roasted in a 400-degree oven with olive oil and salt and pepper until the leaves turn crispy, about 5 to 8 minutes.

Whichever you choose, these sandwiches will be a nice, refreshing diversion during the hot summer days.




1½ cups cherry tomatoes

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 pound orecchiette pasta (or penne rigate pasta)

½ pound chorizo (or other spicy sausage that crumbles during cooking)

3 tablespoons butter

¼ cup all-purpose flour

2½ cups milk

½ teaspoon dry mustard

5-6 dashes hot sauce

½ tablespoon Worcestershire sauce

2 cups extra-sharp Cheddar cheese, grated

1 cup smoked Gouda, grated

½ cup Panko bread crumbs


1. Place tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes in 350-degree oven, or until plump, softened and starting to burst. Use a fork and knife to cut into thirds or fourths, depending on size. Set aside.

2. While tomatoes are roasting, cook pasta to al denta according to package directions. Just before pasta is done, scoop out about 1/2 cup of water and set aside. Drain the pasta and set aside.

3. In a large skillet over medium-high heat, cook chorizo. Use the edge of a large spoon to crumble the meat while cooking. Remove cooked meat and set aside.

4. In the same skillet, melt the butter over medium to medium-high heat. Add flour, stirring for about 1 minute. Slowly whisk in milk and bring just to a boil, stirring constantly. Reduce heat and season with salt and pepper. Add dry mustard, hot sauce and Worcestershire sauce. Gradually stir in cheeses. The mixture will thicken as the heat increases. If the mixture is too thick, slowly whisk in some of the reserved pasta water until the sauce is the desired consistency.

5. Add the roasted tomatoes and chorizo to the sauce. Stir in the cooked pasta. Pour into a 3-quart casserole dish and top with Panko bread crumbs. Bake in 350-degree oven for about 35 minutes, until the top starts to brown. The dish can be made ahead and refrigerated before baking. Yields about 6 to 8 servings.


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