Mac and cheese with smoked cheddar and chipotle peppers
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Mac 'n' cheese is a beloved pasta dish in a gooey cheese sauce, and this recipe elevates it by adding sausage, infusing it with a wonderful smoky aroma and savory flavor. Create a cheese sauce using smoked cheddar and smoked chipotle peppers in adobo sauce. The sauce also includes tomatoes, which add an even richer, more intense flavor. Toss the cheese sauce with the cooked pasta and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of corkscrew-shaped pasta or cavatapi
- 1 tbsp extra-virgin olive oil, 1 turn of pan, plus extra for drizzling
- 350g raw chorizo sausages, casings removed and diced
- 1 can (425 g) canned chopped baked tomatoes
- 1 small onion, finely chopped
- 2 chipotle peppers in adobo sauce, chopped, or 1 tablespoon chipotle chili powder
- 3 tbsp. premium flour
- 3 cups whole milk
- 1 cup chicken broth
- 3 cups grated smoked cheddar
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Recipes with similar ingredients: cavatappi pasta, chorizo sausage, fried tomatoes, chipotle peppers in adobo sauce, cheddar cheese, milk
Cooking the dish according to the recipe:
- Place a pot of water over high heat to boil the pasta. Once it boils, add salt and cook the pasta until just barely al dente.
- While the pasta is cooking, place a small nonstick frying pan over medium heat and add a little olive oil and chorizo. Sauté the chorizo, then add the canned tomatoes and heat through. Remove from heat and set aside.
- To begin frying the chorizo, heat a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil, then add the onion and chipotle peppers and cook for about 3-5 minutes, until the juices release. Raise the heat slightly, add the flour, and stir until the mixture begins to bubble. Cook for another 1 minute.
- Stir in the milk and broth and increase the heat slightly to bring the sauce to a rapid boil. Once it begins to boil, reduce the heat to thicken and simmer for 3-5 minutes.
- Drain the pasta and return it to the large saucepan.
- Add the cheese to the milk sauce and stir until melted, about 1 minute. Add the chorizo and tomatoes, season with salt and pepper to taste. Pour the sauce over the cooked pasta in a large saucepan and stir. Transfer to a large serving platter, garnish with green onions, and serve.
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