• 4 Ratings



  • 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.

  • 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; sauté for 3 minutes. Stir in garlic and cook another 1 to 2 minutes.

  • 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.

Nutrition Facts

467 calories; 21 g total fat; 49 mg cholesterol; 959 mg sodium. 47 g carbohydrates; 25 g protein;


4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0