Chipotle Mac & Cheese
Cheesy, creamy, and kicked up in the very best way!
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
Instructions
- Preheat oven to 350°F and grease an 8x8-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
- 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.