- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- 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.
- Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
- Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
- Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
04/01/2018
recipepes.com
Smoky Chipotle Mac and Cheese, recipe
PT15M
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5
455 calories
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