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My review
Chipotle Mac and Cheese
veggiegirly
"This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles."
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Ingredients
1 h 30 m servings 384 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.
- Melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
- Pour the sauce over the macaroni in the baking dish, and stir gently to combine. Cover the dish with foil.
- Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 384 calories; 19.7 g fat; 36.1 g carbohydrates; 15 g protein; 55 mg cholesterol; 264 mg sodium. Full nutrition
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Reviews
Read all reviews 3854 Ratings
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Most helpful positive review
5/10/2010
Completely satisfied! Fairly easy to prepare, even with a 12 month old at my feet. Super tasty and has a nice kick! I didn't change a thing on the recipe. Just used the 3 biggest peppers I c...
Most helpful critical review
10/22/2011
I was very excited to make this recipe because I love the taste of adobe peppers in food. However, I was rather disappointed after making this mac and cheese. I felt like there was too much butt...
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5/10/2010
Completely satisfied! Fairly easy to prepare, even with a 12 month old at my feet. Super tasty and has a nice kick! I didn't change a thing on the recipe. Just used the 3 biggest peppers I c...
12/11/2010
Yummy! I used the three chipotles, but it may be to hot for the spicy "novice" wonderful!!!
6/14/2010
This was a fantastic recipe. I jazzed it up just a bit by tossing some panko bread crumbs mixed with melted butter on the top and baking it for 30 minutes until it formed a crust. The mac and ...
9/27/2010
This was the ultimate comfort food. My sister and I made this together and weren't sure how it would turn out but all of the flavors ended up coming together beautifully. Some things we did a li...
6/28/2011
I will never make regular mac n cheese again!!! This was SO good. I couldn't find chipotle peppers so I roasted 1 poblano pepper and used 1.5 teaspoons of chipotle powder. I also used 1/2 smar...
6/1/2010
I made this for our Memorial Day family barbeque.Everyone loved it. I used 24 oz.macaroni and doubled everything else (except the flour.) I prepared it the night before.And when I took it out to...
9/14/2010
Good recipe! I used 2% milk and it tasted great. The spiciness is a nice addition. Next time I think I may add some chicken too.
8/24/2010
This recipe is very good, I have made it several times and it's very forgiving and always tasty. I use a little more chilis than what this calls for as I love the heat. Reheats really well for...