Chipotle Macaroni and Cheese

Chipotle adds smokey heat to this rich macaroni and cheese.

Entrees - Meatless

8 to 10 servings

00:50

Yes

Chipotle Macaroni and Cheese

Chipotle adds smokey heat to this rich macaroni and cheese.

	Entrees - Meatless
	8 to 10 servings
	00:50
	Yes

Watch How We Made It

Ingredients

1 pound elbow macaroni, cooked according to package directions

Sauce:

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

Topping:

1 to 2 cups pepper Jack cheese

OR sprinkle with paprika

Instructions

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.