Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 pkg vegetarian ground "meat"
1 (15 oz) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 Tbs all-purpose flour
3 cups whole milk
1 cup vegetable stock
3 cups shredded smoked cheddar
1) Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
2) While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and vegetarian "meat." Warm the "meat," then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
3) Meanwhile, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
4) Drain macaroni or pasta. Add cooked pasta back to the large pot.
5) Add cheese to milk sauce and stir to melt, a minute or so. Stir in "meat" and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
Review: This recipe originally called for chorizo, but there's no good vegetarian alternative for chorizo. I also couldn't find smoked cheddar, so I used the regular stuff. The cheese sauce came out really thin, though it thickened up by the time it got packaged for leftovers. Because it was so thin, we tossed in a can of kidney beans for filler. It was yummy, despite being soupy.
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