March 29, 2015
Chipotle Mac'n'Cheese
Ingredients
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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
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5 chicken bouillon cubes
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3 cloves fresh garlic, roughly chopped
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1 tablespoon Onion Powder
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1/2 teaspoon Fine Grind Black Pepper(optional)
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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 pepperjack cheese
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1 cup shredded pepper jack cheese OR sprinkle with 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.
Recipe from Allrecipes.com
Featured Image: http://www.domesticate-me.com