Chipotle Mac'n'Cheese

  • 1 pound elbow macaroni, cooked according to package directions

  • 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 Onion Powder

  • 1/2 teaspoon 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

  • 1 cup shredded pepper jack cheese OR sprinkle with Paprika

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake for 25 to 30 minutes or until browned and bubbly around edges.
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