Mexi-Mac Ala Pope’s

Serves 6-8

1 # Pasta, cooked
1 qt Whole milk
4 T All purpose flour
3 T Butter
3 oz Cream cheese
8 oz Adams Reserve Cheddar
4 t Kosher salt
½ # Chorizo (or ground beef)
2  Cloves garlic, minced
4 T Pope’s Whiskey River Hot Sauce

In a sauce pan over medium-high heat, melt the butter and then stir in the flour. Cook, while stirring, for about 1 minutes. Whisk in about ⅓ of the milk and whisk until thoroughly combined.  Add the remaining milk and bring to a boil, whisking often to avoid scorching. Once to a boil, remove from the heat and add in the cheeses and salt and whisk until combined. Combine the pasta and the sauce while the pasta is still warm, mix well. Brown and crumble chorizo in saucepan with garlic. Fold this into the mac & cheese with Pope’s Whiskey River Hot Sauce. Serve hot.

Special thanks to avid Pope’s Fan Mark Marando for the recipe submission. Thanks Mark!