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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 1/4 teaspoons Extra Virgin Olive Oil Plus A Dash For Your Boiling Water, Divided Use
- 1/4 cups Onions, Diced
- 1/2 pounds Chorizo, Casing Removed
- 1- 1/2 cup Uncooked Macaroni Noodles
- 1/2 Tablespoons Butter
- 1 Tablespoon Flour
- 1/2 cups Milk
- 1 cup Shredded Cheddar Cheese
- Salt And Pepper, to taste
Method
- In a large pot, boil some water, with a dash of salt and a little drizzle of olive oil.
- In a separate pan warmed up over medium heat, put the 1/4 teaspoon of olive oil and the onions in.
- Cook for about 3 minutes, until the onions start to become translucent.
- Add the chorizo.
- Cook for an additional 5-8 minutes, until the chorizo is browned and no longer looks pink (it will still have a rather mushy consistency).
- Remove from heat and set aside.
- Once the water is boiling, add the macaroni noodles.
- Cook according to package directions or until they are finished per your preference.
- Then drain and set aside.
- Use a small saucepan and melt the butter over medium heat.
- Add the flour.
- Stir, making sure the butter has absorbed all of the flour.
- Slowly add the milk in, whisking away any lumps that may appear.
- Once the milk is incorporated and any lumps are gone, add the cheese.
- Cook until the sauce has thickened.
- Put the cooked macaroni noodles back into the large pot, minus the water.
- Add the cheese sauce.
- Add the cooked chorizo and onion mixture.
- Stir well and enjoy!
