Chipotle Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is my favorite way to make mac n cheese, it's a little smokey & spicy. I like to add fresh chopped tomatoes on top right before serving if they're in season. 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:
1. Heat oven to 400°F.
2. Cook macaroni as directed, drain.
3. Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
4. With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
5. 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.
6. Use spoon to stir in 2 cups of cheese, stirring until smooth.
7. Stir in minced chipotle and adobo.
8. Season with salt & pepper to taste.
9. Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
10. Sprinkle with remaining cheese.
11. Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
12. Bake 15-20 minutes or until browned.
13. Remove from oven and let stand 5 minutes before serving.
14. You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.
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