CHIPOTLE MAC AND CHEESE
This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.
Provided by Krisha Stevens
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 36.1 g, Cholesterol 54.6 mg, Fat 19.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 263.6 mg, Sugar 3.8 g
THE BEST STOVETOP MAC AND CHEESE
Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
- Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
- Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.
CHIPOTLE MACARONI AND CHEESE
Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 50m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 556 calories, Carbohydrate 44.2 g, Cholesterol 98.4 mg, Fat 31.5 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 18.4 g, Sodium 986.2 mg, Sugar 1.8 g
SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
EASY STOVE-TOP MACARONI & CHEESE
Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions.
- In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
- Cook and stir until bubbly.
- Stir in cheese a small amount at a time until fully melted.
- Drain macaroni; add to cheese sauce; stir to coat.
Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2
STOVETOP CHIPOTLE MAC AND CHEESE
To make chipotle puree, simply puree a jar or can of chipotle peppers in adobo sauce. It adds a pop of heat to this comforting dish. Adapted from a recipe at Serious Eats. http://bit.ly/e6Pt3t
Provided by DrGaellon
Categories Macaroni And Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain, rinse with cold water and reserve pasta.
- In a large pot, whisk together evaporated milk and chipotle puree over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together.
- Add the reserved pasta and cheeses. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.
Nutrition Facts : Calories 430.2, Fat 19.3, SaturatedFat 10.8, Cholesterol 140, Sodium 201.2, Carbohydrate 49.2, Fiber 2.1, Sugar 2, Protein 14.8
STOVETOP MACARONI AND CHEESE
When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.
Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
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