Stovetop Chipotle Mac and Cheese

Submitted by DrGaellon

"To make chipotle puree, simply puree a jar or can of chipotle peppers in adobo sauce. It adds a pop of heat to this comforting dish. Adapted from a recipe at Serious Eats. http://bit.ly/e6Pt3t"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 226.79 g pasta shells, like conchiglie
• 226.79 g evaporated milk
• 22.18 ml pureed chipotle chiles
• 44.37 ml butter, melted
• 2 eggs
• 4.92 ml ground mustard
• salt, to taste
• fresh ground black pepper, to taste
• 295.73 ml shredded cheddar cheese
• 295.73 ml shredded American cheese
• 14.79 ml butter, softened

directions

1. Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain, rinse with cold water and reserve pasta.
2. In a large pot, whisk together evaporated milk and chipotle puree over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together.
3. Add the reserved pasta and cheeses. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.