Chipotle Mac Cheese Recipes

CHIPOTLE MAC & CHEESE

Steps:

• Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain., Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer until thickened, about 15 minutes., Drain pasta; stir into meat mixture. Divide between 2 greased 8-in. square baking dishes; sprinkle with cheese., Cover and bake casseroles at 350° for 20 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer. If desired, sprinkle with cilantro., Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 60 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer.

CHIPOTLE MACARONI AND CHEESE

Steps:

• Heat oven to 400°F.
• Cook macaroni as directed, drain.
• Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
• With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
• Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
• Use spoon to stir in 2 cups of cheese, stirring until smooth.
• Stir in minced chipotle and adobo.
• Season with salt & pepper to taste.
• Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
• Sprinkle with remaining cheese.
• Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
• Bake 15-20 minutes or until browned.
• Remove from oven and let stand 5 minutes before serving.
• You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.

SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE

Steps:

• For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
• In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
• Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
• In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
• For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
• For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.

SMOKY CHIPOTLE AND CHEDDAR MAC

Steps:

• Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
• While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
• While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
• Drain macaroni or pasta. Add cooked pasta back to the large pot.
• Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

SMOKY CHIPOTLE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

CHIPOTLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir 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 desired topping.
• Bake for 25 to 30 minutes or until browned and bubbly around edges.