Mac and Cheese with Chorizo

Ingredients

• 1 T oil
• 1 yellow onion, sliced
• ½ lb chorizo field roast, thinly sliced
• 2 cloves garlic, minced
• ½ lb elbow pasta
• 2 cups veggie broth
• 1 (14oz) can diced tomatoes
• 1 t smoked paprika
• 1 C shredded sharp cheddar cheese
• ½ C 1% or 2% milk
• ½ C whey powder (unflavored Bob’s Red Mill)
• ½ C flat-leaf parsley, chopped
• salt and pepper

Directions

1. Heat oil in large skilled over medium head. Add onion and cook until softened (about 5 minutes). Stir in field roast and garlic; cook until field roast is browned (about 3 minutes)
2. Stir in pasta, broth, tomatoes, paprika, and salt and pepper to taste. Bring to a boil, reduce heat to medium-low, cover pan and simmer until pasta is tender (about 12 minutes, see package), stirring occasionally. Stir in cheese, milk, and whey protein, and heat until cheese is melted. Serve topped with chopped parsley

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