Chipotle Mac and Cheese: Creamy, Cheesy & Spicy

I have a confession to share: now that we’re empty nesters, I’m the only one in my house who enjoys mac and cheese. WHAT? And I’m not talking about the boxed variety, I’m talking make your own Béchamel, grate your own cheese… the real deal.

So naturally, I look for opportunities to make a batch. When hubs was traveling for work this week, I knew exactly what I was making for dinner.

But then I decided to spice things up.

I remembered a chipotle mac and cheese we tried years ago at one of our favorite wineries. Well, apparently I tried it, since I’m the only mac and cheese fan in this house!

Chipotle Mac & Cheese

Cheesy, creamy, and kicked up in the very best way!

Print Recipe Pin Recipe

Course Main Course

Servings 4 people

Ingredients

  

• 1 1/2 cups elbow macaroni cooked and drained
• 3 tbsp unsalted butter
• 2 tbsp flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1 cup milk
• 1/4 cup heavy cream
• 1-2 tbsp chopped chipotle peppers in adobo
• 1 tsp adobo sauce
• 2 Tbsp chopped cilantro plus garnish if you want it
• 1/4 cup pepper Jack cheese shredded
• 3/4 cup sharp cheddar shredded
• Up to 1/4 cup reserved pasta water
• 1/4 cup panko bread crumbs

Let’s Cook!

 

• Preheat oven to 350°F and grease an 8×8-inch baking dish.
• Cook the pasta in boiling water for about 7 minutes, or until just shy of al dente. Reserve about 1/4 cup pasta water, then drain.
• Melt the butter in a large saucepan over medium heat. Stir in the flour until smooth and cook for about 1 1/2 minutes, stirring occasionally.
• Stir in the salt, black pepper, garlic powder, and onion powder.
• Slowly whisk in the milk, making sure the mixture stays smooth.
• Add the chopped chipotle peppers, adobo sauce, and cilantro. Increase heat slightly and cook, stirring often, until the sauce thickens enough to coat the back of a spoon and begins to simmer.
• Reduce heat and simmer for about 2 minutes, then remove from heat.
• Gradually stir in most of the pepper Jack, and cheddar, reserving a little cheese for the top. If the sauce becomes too thick, add a splash of reserved pasta water until smooth and creamy.
• Add the drained pasta and stir until evenly coated.
• Transfer to the prepared baking dish. Sprinkle with the reserved cheese and panko breadcrumbs.
• Bake uncovered for about 15–20 minutes, until bubbling around the edges and lightly browned on top.
• Let rest for about 5 minutes before serving. Garnish with extra cilantro if desired.

Notes From My Kitchen

• This serves four as a main dish or at least 8 as a side.
• You can add less of the chipotle if you want to bring down the spice a bit. 

Keyword cheese, Classic, mac & cheese, pasta, spicy

It was spicy, cheesy heaven in a bowl. I had it that night, used it as a side dish for ribs when hubs came home, plus had a couple bonus lunches too!

I’ll get him to try it one of these days!

Eat well friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there. Take a look and subscribe!