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.

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

This mac-n-cheddar recipe is from Rachael Ray's "365" cookbook. It was tasty, but the pasta and broccoli were overcooked. I was putting too much concentration on the sauce, I guess. *sigh*

Like the previous recipe, it's hard to believe all this food is considered only 4 servings. I would have said more like 8-10!! Rachael should probably reexamine some of her recipes in the interests of portion control.

All the ingredients arranged neatly on the counter!	The pasta and broccoli are cooked
This will eventually become the cheese sauce	All done! Voilà!

Recipe source: Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners