Red Hot Chipotle Bacon Mac And Cheese Recipes

RED HOT CHIPOTLE BACON MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses.
• Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
• Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
• Bake in preheated oven until bubbly, about 20 minutes.
• Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.

RED HOT CHIPOTLE BACON MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses.
• Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
• Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
• Bake in preheated oven until bubbly, about 20 minutes.
• Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.

CHIPOTLE-BACON MAC AND CHEESE

Steps:

• Preheat oven to 350°. Bring 1 gallon water and 1 1/2 teaspoons salt to a boil in a stock pot; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with 1 tablespoon oil.
• Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 teaspoon sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
• Sauté chipotle pepper in remaining 1 tablespoon hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
• Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.

CREAMY BACON CHIPOTLE MAC N CHEESE

Steps:

• 1. In a large frying pan, fry chopped bacon. Remove from the pan but leave bacon grease.
• 2. Add chopped onion and cook in grease.
• 3. Add flour. Cook and stir for a minute.
• 4. Add evaporated milk, half n half, chopped chipotle, adobo sauce, black pepper, and cooked bacon. On medium heat stir until thick. Make pasta.
• 5. Lower heat to a simmer. Add cheese to the thickened mixture and stir until melted.
• 6. Add cooked pasta to creamy cheese mixture. Enjoy!
• 7. Update: Add broccoli florets and make this dish kinda healthy. :)