Smoky Chipotle And Cheddar Mac
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Macaroni Elbow1
Salt1 small
Onion (finely chopped)3 tbsps
All-Purpose Flour3 cups
Whole Milk1 cup
Chicken Stock3 cups
Cheddar (shredded smoked)Directions:
1
Transfer to a large serving platter, garnish with chives and serve
2
Watch how to make this recipe
3
Place a pot of water on to boil for macaroni
4
When it boils, salt water and cook pasta until a little under done, just shy of al dente
5
While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo
6
Brown the chorizo then add the canned tomatoes to the pan and heat them through
7
Remove from heat and reserve
8
While chorizo begins to cook, heat a medium sauce pot over medium-low heat
9
Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet
10
Raise heat up a bit, add the flour and whisk together until mixture bubbles up
11
Cook 1 minute more
12
Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil
13
Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes
14
Drain macaroni or pasta
15
Add cooked pasta back to the large pot
16
Add cheese to milk sauce and stir to melt, a minute or so
17
Stir in chorizo and tomatoes and season sauce with salt and pepper
18
Pour sauce over cooked pasta in large pot and toss to combine