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!
- 8 ounces uncooked elbow macaroni
- 1 lb pork chop
- 1 -3 canned chipotle chile, chopped
- 1 tablespoon adobo sauce (from chipotles)
- 2 tablespoons flour
- 1 1⁄2 cups milk
- 8 ounces shredded cheese (I used velveeta but cheddar would be great too)
- 3 tablespoons chopped cilantro
- 2 tablespoons oil (to brown chops)
- 1 large tomatoes, diced
- Cook macaroni according to directions on the box, set aside, keeping warm.
- Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
- Lower heat to medium/medium-low and remove chops, set aside keeping warm.
- Sprinkle flour into pan, just like you are going to make a roux.
- Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
- Slowly add milk, go slowly,you might want to use a whisk.
- Bring sauce just to a boil and add chipotles.
- Start adding cheese a little at a time and stir well until melted.
- Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
- Right before serving, stir in cilantro.
- Serve over elbow macaroni and top with chopped tomatoes.
- 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.
I did not care for this at all. I thought the chipotles gave it way it an upleasant smoky flavor.