Smoky Chipotle and Cheddar Mac

DIRECTIONS

• Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
• While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of olive oil and chorizo.
• Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
• While chorizo begins to cook, heat a medium sauce pot over medium-low heat.
• Add 1 tablespoon olive oil, then add onions and chipotles and cook 3-5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more.
• Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3-5 minutes.
• Drain macaroni or pasta. Add cooked pasta back to the large pot.
• Add cheese to milk sauce and stir to melt, a minute or so.
• Stir in chorizo and tomatoes and season sauce with salt and pepper.
• Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.