Chipotle Macaroni and Cheese

PDX CakeGirl's Note:

This is my favorite way to make mac n cheese, it's a little smokey & spicy. I like to add fresh chopped tomatoes on top right before serving if they're in season.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 1.0 cup

• 2 cups elbow macaroni (or any shape)
• 3 tablespoons butter , divided
• 2 tablespoons flour
• 2 cups milk , warmed
• 3 cups shredded cheddar cheese , divided
• 1 -2 chipotle chile in adobo , minced
• ¼ teaspoon adobo sauce
• salt & white pepper
• ¼ cup breadcrumbs

Directions:

1. Heat oven to 400°F.
2. Cook macaroni as directed, drain.
3. Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
4. With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
5. Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
6. Use spoon to stir in 2 cups of cheese, stirring until smooth.
7. Stir in minced chipotle and adobo.
8. Season with salt & pepper to taste.
9. Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
10. Sprinkle with remaining cheese.
11. Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
12. Bake 15-20 minutes or until browned.
13. Remove from oven and let stand 5 minutes before serving.
14. You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.