Chipotle Macaroni and Cheese

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Chipotle adds smokey heat to this rich macaroni and cheese.

8 to 10 servings
1 pound elbow macaroni, cooked according to package directions
1 quart half and half, divided
1 to 2 chipotle peppers from canned chipotle in adobo sauce
3 chicken bouillon cubes
3 cloves fresh garlic, roughly chopped
1 tablespoon onion powder
1/2 teaspoon black fine grind pepper
1/4 cup Fleischmann's® Corn Starch
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded pepper Jack cheese
1 to 2 cups pepper Jack cheese
OR sprinkle with paprika

Preheat oven to 350°F. 

Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in blender or food processor until well blended. 

Pour into a large saucepan and add onion powder, black pepper, remaining 2 cups of half and half and corn starch.  Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. 

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 topping. 

Bake for 25 to 30 minutes or until browned and bubbly around edges.

Total Time
Bake Time 25 to 30 minutes
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