Julia had made Mac-n-Cheddar with Broccoli some time ago, and today decided to try another variation of it. Chorizo is nowadays pretty easy to find in just about any supermarket, as are chipotle peppers in adobo sauce. Both of these make for a pretty spicy dish!
The one step we haven't quite got down is the roux. After adding flour it's supposed to bubble, but my roux is never wet enough to produce bubbles. There are 2 more variations on this recipe to try in the future, so we've got two more shots at it.
Recipe source: Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners
The one step we haven't quite got down is the roux. After adding flour it's supposed to bubble, but my roux is never wet enough to produce bubbles. There are 2 more variations on this recipe to try in the future, so we've got two more shots at it.
 Ingredients required to make smoky chipotle mac-n-cheddar |
 Chorizo sausage and fire-roasted tomatoes browning in the skillet |
 Chipotle sauce for the macaroni: SPICY! |
 Adding the cheese to the sauce |
 Smoky chipotle mac-n-cheddar, served with herb bread |
Recipe source: Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners
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