This Rachel Ray recipe is absolutely genius. While I usually like to recreate and change recipes around to work for me, this smoky chipotle mac and cheese has the perfect amount of flavor and I wouldn’t remove or add anything. The only thing that I wouldn’t do again is use the amount of ingredients that I did. I made enough food for at least 6-7 people when there is only 2 of us in the house. Half the amount of ingredients below if you are not looking to have 5 day long leftover feast.
Ingredients: 1 lb macaroni elbows (this should have gave away the amount of food that I was about to make), 3 cups grated cheddar cheese, 1 package chorizo (I used Chouriço which is almost the same thing), 1 small onion, 3-4 chipotle peppers in adobe sauce(if you don’t like too spicy use 2), 3 tablespoons all-purpose flour, 1 (15-ounce) can diced fire roasted tomatoes, 1 cup chicken stock, 3 cups milk, 2 tablespoons of olive oil.
Begin by boiling a pot of water for the pasta. Drop the pasta in the pot and cook according to the instructions on the box.
Next take the casing off the chorizo and dice the chorizo into cubes. Add to a pot (I had to use a pan as it was one of those days where I decided to load the dishwasher with all the pots. Not smart) on medium heat with one tablespoon of oil. Let the chorizo become brown and crispy.
Chop the chipotle peppers with the sauce and add to the onions.
Cook for 5 minutes before adding the flour.
Add the cooked chorizo and the fire roasted tomatoes.
Add grated cheddar cheese and stir until the sauce becomes nice and smooth. Add sauce to the drained pasta and mix together. Serve straight away.
This dish, without a doubt, is a calorie fest which is ironic because I learned of this recipe while watching 3o minute meals in the gym. But we all need comfort food once in a while. My excuse? The rainpocalypse that Boston bestowed upon us these last 4 days gives me the blues.