Chipotle and Chorizo Mac and Cheese

Another take on mac and cheese using sodium citrate to make a perfectly smooth cheese sauce.  This one mixes a little spice and smokiness in with the rich and creamy cheese sauce.  This makes and excellent side dish, or you could just fill a bowl and eat it for a meal.  If you left out the chorizo and pasta this would also make an excellent sauce for burritos.

11 g sodium citrate
8 oz hot pepper cheddar (or white cheddar), shredded
3 chipotles in adobo sauce, minced
1 onion, chopped
4 cloves garlic, minced
1 1/4 C half and half
2 T butter
salt and pepper to taste
1/2 t smoked paprika
1/4 t mustard powder
1/4 lb Mexican chorizo, browned
2 C dry macaroni, cooked according to package directions

Melt the butter and saute the onions and garlic until just starting to brown.  Add the half and half, sodium citrate, chipotles, paprika, and mustard.  Bring to a simmer and add the cheese a handful at a time; once all the cheese has been incorporated mix with an immersion blender.  Add the chorizo and adjust seasoning as needed.  Mix in the pasta and serve.