Ingredients:
8 ounces uncooked elbow macaroni
1 lb pork chops
1 -3 canned chipotle chiles, chopped
1 tablespoon adobo sauce ( from chipotles)
2 tablespoons flour
1 1/2 cups milk
8 ounces shredded cheese ( I used velveeta but cheddar would be great too)
3 tablespoons chopped cilantro
2 tablespoons oil ( to brown chops)
1 large tomatoes, diced
Directions:
Cook macaroni according to directions on the box, set aside, keeping warm.
Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
Lower heat to medium/medium-low and remove chops, set aside keeping warm.
Sprinkle flour into pan, just like you are going to make a roux.
Allow to cook for two or three minutes so that you don’t get a floury taste in your sauce.
Slowly add milk, go slowly,you might want to use a whisk.
Bring sauce just to a boil and add chipotles.
Start adding cheese a little at a time and stir well until melted.
Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
Right before serving, stir in cilantro.
Serve over elbow macaroni and top with chopped tomatoes.
I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce.
Servings: 2-4
Time preparation: 5 min.
Time total: 30 min.