Smoky Chipotle Mac-n-Cheddar with Tomato and Chorizo

From Rachael Ray: 365 No Repeats

3/4 to 1 lb chorizo, casings removed, diced
1 15oz can diced fire-roasted tomatoes, drained
Coarse salt
1 lb elbow macaroni or cavatappi (corkscrew pasta)
extra virgin olive oil-EVOO
2 Tbsp unsalted butter
1 small onion, finely chopped
2 chipotle peppers in adobo, chopped
3 Tbsp all-purpose flour
1/2 tsp cayenne pepper
1 tsp paprika
3 C whole milk
1 C chicken stock or broth
3 C grated sharp smoked Cheddar
1 Tbsp Dijon mustard

Place a small nonstick skillet over medium-high heat and add a drizzle of EVOO and the chorizo. Brown the chorizo, then add the tomatoes and cook briefly, just to heat them through.

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 8 minutes or until the pasta is cooked al dente. Drain well and return to the pot. While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the EVOO and heat with the butter until it melts. Add the onions and chipotles in adobo and cook for 3-5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3-5 minutes. Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over pasta and toss with chorizo and tomato to combine.