- 1 pound elbow macaroni, cooked according to package directions
- Sauce:
- 1 quart half and half, divided
- 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
- 5 chicken bouillon cubes
- 3 cloves fresh garlic, roughly chopped
- 1 tablespoon Spice Islands® Onion Powder
- 1/2 teaspoon Spice Islands® Fine Grind Black Pepper (optional)
- 1/4 cup Argo® OR Kingsford's® Corn Starch
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded pepperjack cheese
- Topping:
- 1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika
- 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.
03/26/2017
recipepes.com
Chipotle Macaroni and Cheese, recipe
PT15M
PT1H
5
455 calories
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