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.

Reviews

(1)
Most Helpful

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

icandoit185 July 26, 2013

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