By Shelby Jo on January 13, 2009
Photo by gailanng
Photo by gailanng
"From Taste of Home's Healthy Cooking Magazine. Naomi Reed of McMinnville Oregon wrote, "I gave mac and cheese a twist by adding some favorite ingredients. My family absolutely loves this side dish.""
Serving Size: 1 (135 g)
Servings Per Recipe: 8
"You gave us your best recipe? I hope your pension is sacrosanct. Delicious. Made for PRMR."
"Really great twist on mac & cheese! The flavors were great and the nice little kick from the chipotle was great. Thanks for sharing!"
"This had a deliciously smokey taste, even though I used a bacon substitute (because we are vegetarians). I used 1% milk and lowfat cheddar. I had some leftover cherry tomatoes, so I added them. The chipotle in adobo and cheddar cheese matched one another very well. At first I thought it was going to turn out too saucy but that was not the case. I added 2 teaspoons chipotle instead of just one. Thanks very much we really enjoyed this."
"Oh boy did we love this pasta dish! Not overly spicy, just rich and flavorful. I don't care for onions so used a green pepper instead, and used 1 chipotle (minced) with about 1 tsp of the adobo sauce. I didn't exactly measure out the cheese so probably used just a bit more. We had this as a main dish and really enjoyed it - thanks for posting this keeper!"
"I enjoyed this dish, however my hubby didn't (his spiciness meter is broken, he could probably eat a habanero and not sweat!). Even with increasing the chipotle it wasn't very spicy to my palate. I think I will make this again, perhaps increasing the spice a bit more. I used more like 1 TBSP of the chipotle, increased the cheese to 1 cup in the sauce and about 1/4 cup on top, and I used whole wheat rotini instead of the bowties."