Chipotle Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese. Ingredients:
1 pound elbow macaroni, cooked according to package directions |
sauce |
1 quart half and half, divided |
1 chipotle pepper from canned chipotles in adobo sauce, or more to taste |
5 chicken bouillon cubes |
3 cloves fresh garlic, roughly chopped |
1 tablespoon spice islands® onion powder |
1/2 teaspoon spice islands® fine grind black pepper (optional) |
1/4 cup argo® or kingsford's® corn starch |
2 cups shredded monterey jack cheese |
2 cups shredded pepperjack cheese |
topping |
1 cup shredded pepper jack cheese or sprinkle with spice islands® paprika |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake for 25 to 30 minutes or until browned and bubbly around edges.
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