I have been collecting mac n’ cheese recipes for years, ditto potato salad. This is a spicy rendition of the traditional mac n’ cheese. I love the smokey flavor that the chipotle adds.
Chipotle Mac & Cheese
Serves 6 to 8
1 Tbs butter
1 Tbs flour
1 cup milk
1 cup heavy cream
2 to 4 Tbs puréed canned chipotle peppers in adobo sauce (puréed using a food processor or blender), or to taste
1 lb grated medium cheddar cheese (about 5 cups), divided
Salt and pepper
1 lb macaroni
Bring a large pot of lightly salted water to a boil to cook the macaroni. Heat the oven to 375 degrees.
Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it makes a smooth paste.
Whisk in the milk and cream, making sure there are no lumps, then whisk in the chipotle peppers and adobo sauce.
Stir in all but one-half cup of the grated cheese, a little at a time, until all the cheese is melted and incorporated. Season with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, or to taste. Remove from heat and set aside in a warm place.
Cook the macaroni according to the manufacturer’s instructions. Drain the cooked macaroni and stir the noodles in with the cheese mixture.
Place the macaroni and cheese into a greased 8-inch square baking dish and sprinkle over the remaining grated cheese.
Place the baking dish in the oven and cook until the top is golden brown and the cheese is melted through, about 20 minutes. Remove from heat and cool slightly before serving.