Total Time
30mins
Prep 5 mins
Cook 25 mins

Another of my "dig around in the cabinets and make dinner from what I have on hand because I am too lazy to go to the grocery store" meals. Dan liked it so I am posting it here in case I ever want to make it again!

Ingredients Nutrition

Directions

  1. Cook macaroni according to directions on the box, set aside, keeping warm.
  2. Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
  3. Lower heat to medium/medium-low and remove chops, set aside keeping warm.
  4. Sprinkle flour into pan, just like you are going to make a roux.
  5. Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
  6. Slowly add milk, go slowly,you might want to use a whisk.
  7. Bring sauce just to a boil and add chipotles.
  8. Start adding cheese a little at a time and stir well until melted.
  9. Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
  10. Right before serving, stir in cilantro.
  11. Serve over elbow macaroni and top with chopped tomatoes.
  12. I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce.
Most Helpful

1 5

I did not care for this at all. I thought the chipotles gave it way it an upleasant smoky flavor.