Chipotle Macaroni and Cheese
Description
Creamy chipotle mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper Jack cheese.
Ingredients
•
1 pound elbow macaroni, cooked according to package directions
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1 quart half and half, divided
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1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
•
5 chicken bouillon cubes
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3 cloves fresh garlic, roughly chopped
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1 tablespoon Spice Islands® Onion Powder
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1/2 teaspoon Spice Islands® Fine Grind Black Pepper
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1/4 cup Argo® OR Kingsford's® Corn Starch
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2 cups shredded Monterey Jack cheese
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2 cups shredded pepper Jack cheese
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1 cup shredded pepper Jack cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.
2
Blend 2 cups half and half, chipotle pepper, 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 until very thick, about 1 minute. Remove from heat.
3
Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
4
Bake until browned and bubbly around edges, 25 to 30 minutes.