Cheesy Chipotle Chops

Cook macaroni according to directions on the box, set aside, keeping warm.

Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.

Lower heat to medium/medium-low and remove chops, set aside keeping warm.

Sprinkle flour into pan, just like you are going to make a roux.

Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.

Slowly add milk, go slowly,you might want to use a whisk.

Bring sauce just to a boil and add chipotles.

Start adding cheese a little at a time and stir well until melted.

Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.

Right before serving, stir in cilantro.

Serve over elbow macaroni and top with chopped tomatoes.

I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce. ?