Who says a pasta dish can only have Italian flavors? This subtly spicy pasta has chorizo and chipotle for real Mexican flavor. It is the best way to introduce new flavors, aromas, and textures into your diet.
Follow this recipe to give the Mexican touch to the famous mac and cheese
(Serves 6 people)
1 package of short pasta
¾ cup of chorizo finely diced
½ cup onion, finely chopped
½ cup of Chipotle sauce
2 butter spoons
3 tablespoons all-purpose flour
4 cups of milk
3 cups cheddar cheese shredded
Fresh coriander leaves for garnish
Cook the pasta al dente, strain and put in a large bowl.
Meanwhile, in a skillet over medium heat, fry the chorizo with the onion, about 4 minutes until the onion wilts. Stir occasionally.
Add the chorizo with onion sauce to the bowl with the pasta and stir.
Add the chipotle sauce and stir. Reserve.
In a saucepan over medium heat, heat the milk. In another pot, melt the butter over medium heat, add the flour, mix to make a roux, and cook for 1-2 minutes.
Add the milk to the saucepan where you have the roux, one cup at a time, and stir constantly until the roux is completely dissolved with the milk and there are no lumps. Cook for 2-3 minutes, stirring constantly until the béchamel is done.
Remove from heat and add 2 cups of cheese and stir until melted. Add the salt.
Pour the bechamel sauce over the pasta and combine.
Pour the macaroni into a pan and top with the rest of the cheese. Bake for 15 minutes.
Put the oven in broil mode and leave the mold for another 5 minutes so that the surface browns a little.
Remove from the oven and let it rest for about 10 to 15 minutes before serving.
Serve with chopped coriander leaves.
It is your turn to show off! Take a picture of your mac and cheese with chipotle and tag us on Instagram @clocfood