Chipotle Macaroni and Cheese
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 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
- 1⁄4 teaspoon adobo sauce
- salt & white pepper
- 1⁄4 cup breadcrumbs
directions
- Heat oven to 400°F.
- Cook macaroni as directed, drain.
- Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
- With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
- 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.
- Use spoon to stir in 2 cups of cheese, stirring until smooth.
- Stir in minced chipotle and adobo.
- Season with salt & pepper to taste.
- Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
- Sprinkle with remaining cheese.
- Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
- Bake 15-20 minutes or until browned.
- Remove from oven and let stand 5 minutes before serving.
- You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.
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RECIPE SUBMITTED BY
At work I'm an HR Manager, but at home I am a vegetarian cook with a penchant for sweets! I try to buy local first and organic second, sustainability is important in my food decisions. Did I mention I make a mean cake?