Ingredients
Instructions
- Place olive oil in a pan and turn on medium heat.
- If chorizo is a link dice finely. Place wagyu and chorizo in pan and spread.
- Season meats with first set of black pepper, pink himalayan salt, italian seasoning, thyme, onion powder, and garlic powder. Stir and cover. Cook for 10-15 minutes until waygu is cooked to liking and remove from heat.
- Get a pot of water boiling for the shells, heavily salt water, and cook shells until al-dente.
- Put a sauce pan on low heat and melt butter.
- Add flour to butter and whisk together to make a roux. Leave cooking on low until flour is no longer raw.
- Add milk, dijon mustard, worcester sauce, ketchup, minced garlic, and the second set of spices black pepper, pink himalayan salt, italian seasoning, thyme, paprika, and chili powder. Continue to whisk sauce until it becomes thick. If the sauce has trouble thickening try making a slurry of 1 tablespoon flour and water and whisking it into the sauce.
- When the sauce thickens add the shredded monterey jack and shredded cheddar. Whisk until the sauce is thick and cheesy.
- In the pot combine the strained al-dente shells, meat and pan dripping, and cheese sauce over low to medium heat. Fold sauce and meat into the pasta and bring to desired serving temperature.