Chili chipotle mac n' cheese

Ingredients:
1 lb. short pasta
4 Tbsp butter
5 Tbsp flour
Milk
2 cups shredded Cheddar cheese
Dijon mustard
Soy sauce
Chili powder
Chipotle in adobo sauce

1. Boil water and throw in the pasta - cook as directed
2. Melt butter over medium-low heat in large saucepan
3. Add flour and stir with a spatula for one minute - it'll bubble
4. Add about 1.5 cups of milk. Stir with spatula, whisk, reduce heat to med-low. Let it lowly simmer (about 5 minutes). Stir every now and then.
5. Add about 1 Tbsp of mustard (optional) and a swirl of soy sauce (also optional)
6. Add a good sprinkling of chili powder, about 1 chopped chipotle and some salt. Give it a taste and adjust spices accordingly. Remember that the cheese will add some saltiness too.
7. Once the sauce is the consistently of cream, reduce heat to low and add in the cheese (about 2 cups - you can do more or less). Stir it up.
8. By now the pasta should be cooked and drained. Now toss it into the pot. (It helps if you don't add it all at once). Give your creation a stir and allow to cook over med-low at least a minute or more if it's still too liquidy. (Remember that it'll thicken up a bit as it cools).

Enjoy!

Goes well with a Dos Equis or Corona, or other fun fresh drink.

When reheating, it helps to add a splash of milk

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