Mac and cheese with smoked cheddar and chipotle peppers

Ingredients:

• 450 g of corkscrew-shaped pasta or cavatapi
• 1 tbsp extra-virgin olive oil, 1 turn of pan, plus extra for drizzling
• 350g raw chorizo ​​sausages, casings removed and diced
• 1 can (425 g) canned chopped baked tomatoes
• 1 small onion, finely chopped
• 2 chipotle peppers in adobo sauce, chopped, or 1 tablespoon chipotle chili powder
• 3 tbsp. premium flour
• 3 cups whole milk
• 1 cup chicken broth
• 3 cups grated smoked cheddar

Preparation:

1. Place a pot of water over high heat to boil the pasta. Once it boils, add salt and cook the pasta until just barely al dente.
2. While the pasta is cooking, place a small nonstick frying pan over medium heat and add a little olive oil and chorizo. Sauté the chorizo, then add the canned tomatoes and heat through. Remove from heat and set aside.
3. To begin frying the chorizo, heat a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil, then add the onion and chipotle peppers and cook for about 3-5 minutes, until the juices release. Raise the heat slightly, add the flour, and stir until the mixture begins to bubble. Cook for another 1 minute.
4. Stir in the milk and broth and increase the heat slightly to bring the sauce to a rapid boil. Once it begins to boil, reduce the heat to thicken and simmer for 3-5 minutes.
5. Drain the pasta and return it to the large saucepan.
6. Add the cheese to the milk sauce and stir until melted, about 1 minute. Add the chorizo ​​and tomatoes, season with salt and pepper to taste. Pour the sauce over the cooked pasta in a large saucepan and stir. Transfer to a large serving platter, garnish with green onions, and serve.