Mexican Mac
Remove the chiles from the cans, reserving the sauce. Finely chop and mix with the sauce. You will need 1 1/2 cups.
- Servings: 1
Source: CMAB Foodservice
Ingredients
- Two 7-ounce cans chipotle chiles in adobo
- One Mac Sauce, warm
- grated Real California Monterey Jack cheese
- pounds raw chorizo, any casings removed, cooked through, and drained
- pounds large elbow macaroni, cooked and drained well
- coarsely chopped cilantro
- limes, cut into wedges
- The sauce can be made a day or two ahead, but will thicken. If necessary add som
- Makes about 14 cups
- Real California whole milk
- Real California unsalted butter
- all-purpose flour
- tablespoons plus 2 teaspoons kosher salt