Description
Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.
Ingredients
- 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 cube (blank)s chicken bouillon cubes
- 3 cloves fresh garlic, roughly chopped
- 1 tablespoon Spice Islands® Onion Powder
- ½ teaspoon Spice Islands® Fine Grind Black Pepper
- ¼ 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 Spice Islands® Paprika
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13×9-inch pan.
- Blend 2 cups half and half
- chipotle pepper
- 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 until very thick
- about 1 minute. Remove from heat.
- Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
- Bake until browned and bubbly around edges
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 10