Smokey Chipotle And Cheddar Mac
Source of Recipe
PLThomas
List of Ingredients
- 1 pound macaroni elbows, cavatapi or corkscrew shaped pasta
- Salt
- 1 tablespoon extra virgin oilive oil (1 turn of the pan, plus some for drizzling)
- 3/4 pound chorizo, casings removed and diced
- 1 (15 ounce) can diced fire roasted tomatoes, drained
- 1 small onion, finely chopped
- 2 chipotle chiles in adobo and their juices, chopped or 1 tablespoon ground chipotle chile
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken stock
- 3 cups shredded smoked cheddar
Instructions
- 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 extra virgin 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 extra virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise the 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. Simmer sauce to thicken, 3 to 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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