Stovetop Chipotle Mac and Cheese |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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To make chipotle puree, simply puree a jar or can of chipotle peppers in adobo sauce. It adds a pop of heat to this comforting dish. Adapted from a recipe at Serious Eats. Ingredients:
1/2 lb pasta shells, like conchiglie |
8 ounces evaporated milk |
1 1/2 tablespoons pureed chipotle chiles |
3 tablespoons butter, melted |
2 eggs |
1 teaspoon ground mustard |
salt, to taste |
fresh ground black pepper, to taste |
1 1/4 cups shredded cheddar cheese |
1 1/4 cups shredded american cheese |
1 tablespoon butter, softened |
Directions:
1. Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain, rinse with cold water and reserve pasta.
2. In a large pot, whisk together evaporated milk and chipotle puree over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together.
3. Add the reserved pasta and cheeses. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.
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