Description
This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 3 cups whole milk
- ½ cup butter
- ½ cup minced onion
- 4 cloves garlic, minced
- 3 chipotle chiles in adobo sauce, finely chopped
- 6 tablespoons all-purpose flour
- 1 teaspoon paprika
- salt and pepper to taste
- 2 cups shredded extra-sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the macaroni
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Drain well in a colander set in the sink.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9×13 inch baking dish with cooking spray
- and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.
- Melt butter in a saucepan
- and cook and stir the onion
- garlic
- and chipotle chiles until the onions are translucent
- about 5 minutes. Whisk in flour
- 1 tablespoon at a time
- and let cook for about 3 minutes
- whisking constantly to avoid burning. Whisk in the hot milk
- 1/2 cup at a time
- and stir in paprika
- salt
- and pepper. Bring the mixture to a simmer (do not boil)
- whisking constantly until thickened
- about 2 minutes. Whisk in the cheeses
- about 1/2 cup at a time
- and stir until the cheeses have melted and the sauce is thick and smooth.
- Pour the sauce over the macaroni in the baking dish
- and stir gently to combine. Cover the dish with foil.
- Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce
- about 40 minutes. Uncover
- and bake until golden brown on the edges
- 10 to 15 more minutes.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12