Cheesy Chipotle Chops

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 8 ounces uncooked elbow macaroni
• 1 lb lamb chop
• 1 -3 canned chipotle chile, chopped
• 1 tablespoon adobo sauce (from chipotles)
• 2 tablespoons flour
• 1 1/2 cups milk
• 8 ounces shredded cheese (i used velveeta but cheddar would be great too)
• 3 tablespoons chopped cilantro
• 2 tablespoons oil (to brown chops)
• 1 large tomato, diced

Recipe

• 1 cook macaroni according to directions on the box, set aside, keeping warm.
• 2 brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
• 3 lower heat to medium/medium-low and remove chops, set aside keeping warm.
• 4 sprinkle flour into pan, just like you are going to make a roux.
• 5 allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
• 6 slowly add milk, go slowly,you might want to use a whisk.
• 7 bring sauce just to a boil and add chipotles.
• 8 start adding cheese a little at a time and stir well until melted.
• 9 put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
• 10 right before serving, stir in cilantro.
• 11 serve over elbow macaroni and top with chopped tomatoes.
• 12 i actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; i also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce.