Chipotle Macaroni and Cheese recipe
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Ingredients
- 1 pound elbow macaroni, cooked according to package directions 1 quart half and half, divided 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste 5 cube (blank)s chicken bouillon cubes 3 cloves fresh garlic, roughly chopped 1 tablespoon Spice Islands® Onion Powder ½ teaspoon Spice Islands® Fine Grind Black Pepper ¼ cup Argo® OR Kingsford's® Corn Starch 2 cups shredded Monterey Jack cheese 2 cups shredded pepperjack cheese 1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika
Nutrition Info
- 556 caloriescarbohydrate: 44.2 gcholesterol: 98.4 mgfat: 31.5 gfiber: 1.6 gprotein: 23.3 gsaturatedFat: 18.4 gservingSize: -sodium: 986.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Chipotle Macaroni and Cheese
Directions
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Preheat oven to 350 degrees F.
Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan, add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil, boil and stir for 1 minute or until very thick. Remove from heat.
Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
Bake for 25 to 30 minutes or until browned and bubbly around edges.