Ok, so I know the last thing anyone wants is another naughty recipe after spending the past month overindulging. But in a couple weeks when you’ve grown sick of your post-holiday diet of celery and carrots and the dark, cold days of winter, you’ll want to savor something comforting.
That’s when you pull out this guy.
Smoky Chipotle and Cheddar Mac
From Rachael Ray
Ingredients:
1 lb. macaroni elbows
Salt
1 tbsp. extra-virgin olive oil
¾ lb. chorizo
1 15-oz. can diced fire-roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo, chopped
3 tbsp. all-purpose flour
3 c. whole milk
1 c. chicken stock
3 c. shredded smoked cheddar
Directions:
Place a pot of water on to boil for macaroni. When it boils,
salt water and cook pasta until a little under done.
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 tbsp. olive oil, then add onions and chipotles and cook
3 to 5 min. 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 min. 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
to 5 minutes.
Drain macaroni. 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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