Smoky Chipotle Mac and Cheese
Description
Spice up standard macaroni and cheese with some chopped chipotle chiles for a smoky, spicy kick.
Ingredients
•
1 (16 ounce) package elbow macaroni
•
1 (11 ounce) can condensed Cheddar cheese soup
•
1 (12 ounce) can evaporated milk
•
1 pound shredded Colby cheese
•
1 chipotle chile in adobo sauce, finely chopped
•
1/2 cup panko bread crumbs
•
1 tablespoon olive oil
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2
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.
3
Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
4
Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
5
Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.