Spanish Mac

Ingredients

• 1 pound elbow macaroni
• 1 tablespoon olive oil
• 1 cup (4 ounces) cured chorizo, casing removed, diced
• 1 poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 2% milk
• 8 ounces Manchego or Pecorino Romano cheese, grated
• 1/2 cup pimento-stuffed green olives, sliced

Directions

1. Bring a large pot of lightly salted water to boiling.  Add elbow macaroni and cook 7 minutes, or as per package directions; drain and transfer to a large bowl.
2. Meanwhile, in a large saucepan, heat oil on medium-low heat.  Add chorizo and cook 5 minutes.  Increase heat to medium-high and add pepper; saute for 3 minutes.  Stir in garlic and cook another 1 to 2 minutes.
3. Add butter to saucepan; when melted, sprinkle in flour, whisking constantly for 2 minutes.  Pour in milk, whisking until the liquid comes to a boil.  Simmer until thickened, about 3 minutes.  Remove from heat and stir in cheese.  Mix until smooth.  Stir into cooked macaroni with olives.