Colombian Style Mac and Cheese with Chorizo and Plantains

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Cook the macaroni according to package directions. Drain and set aside.

While the pasta is cooking, cook the chorizo in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the skillet and set aside.

Add the diced plantains to the skillet and cook in the chorizo fat until golden brown and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside with the chorizo.

In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly to create a roux.

Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly.

Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, salt, pepper, and annatto (if using) until the cheese is melted and the sauce is smooth.

Add the cooked macaroni, chorizo, and plantains to the cheese sauce and stir to combine.

Pour the mac and cheese mixture into the prepared baking dish.

Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.

Let cool for a few minutes before serving. Garnish with chopped scallions.