Smoky Chipotle and Cheddar Mac

Recipe by Karen in MA
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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