Preheat the oven to 350 degrees F.
Cook the pasta according to directions on the packaging, minus one minute (it will continue cooking in the oven.) Drain the pasta and rinse it with cold water so it doesn't stick together. Set aside
In a small saucepan, melt 2 tbsp butter. Add the melted butter to a small bowl and stir together with panko breadcrumbs and 1tbsp The Real Dill Bloody Mary Rimming Spice. Set aside.
In a skillet, cook the Polidori Sausage ground chorizo. Make sure to break it up so that the chorizo is nice and crumbly. Once the meat is cooked through, drain it on a paper towel lined baking sheet.
Grate 2 cups of sharp cheddar cheese and 2 cups of gruyere cheese. Add to a bowl and mix to combine. Set aside.
Warm the whole milk in a saucepan and set aside.
In a large pot, melt 4 tbsp of butter. Sprinkle in 1/2 cup of all purpose flour and whisk to combine. It should form a sandy dough texture.
Slowly pour in 2 cups of the warm whole milk into the pot with the flour mixture and whisk until smooth. Pour the remaining 2 cups of the warm whole milk into the pot and whisk until it is smooth again.
Heat the milk and flour mixture on medium heat and whisk constantly until the mixture thickens enough to coat the back of a spoon. This step can take a few minutes, and it's important to wait until the mixture is nice and thick before moving on.
Once the mixture is thick, add 1 tsp of salt and 1 tbsp of The Real Dill Bloody Mary Rimming Spice. Stir to combine.
Add in 1 1/2 cups of the grated cheese blend to the pot and stir until smooth. Add in another 1 1/2 cups of the grated cheese and stir until smooth again.
Add the drained ground chorizo and elbow pasta to the pot and stir until all of the ingredients are combined.
Spoon the mac and cheese from the pot into a baking dish.
Top the mac and cheese with the remaining 1 cup of grated cheese blend. Sprinkle the panko topping evenly over the top.
Bake the mac and cheese in the oven for 20 minutes.