Chipotle Gouda Mac And Cheese Recipes

CHIPOTLE SMOKED GOUDA MAC N' CHEESE

Steps:

• Preheat the oven to 350 degrees. Butter 9"x12" baking pan.
• Cook the pasta in salted water to al dente, then drain and set aside. (Do not rinse the pasta. Rinsing washes away all of the precious remaining cooking liquid that actually helps your sauce stick to the cooked noodles.).
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook for around five minutes, stirring continuously. Add in the chopped chipotle peppers with the additional adobo sauce and whisk to combine. Stir in the milk and cream and simmer for about ten minutes. Add the shredded cheese and stir to melt until smooth and creamy.
• Add the pasta to the cheese sauce and stir to evenly coat. Transfer the macaroni and cheese to a large casserole dish and set aside.
• In a small bowl, combine the panko, salt, paprika, cumin, garlic powder and cayenne then add in the melted butter and stir to combine with a fork. Top the macaroni and cheese with the spiced panko mixture.
• Bake in the preheated oven for 25 - 30 minutes, or until the top is golden brown and the cheese is bubbly.

SMOKED GOUDA CHEESE MACARONI

Steps:

• Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

SMOKY CHIPOTLE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

CHIPOTLE MAC AND CHEESE

Steps:

• 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 9x13 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.

CHIPOTLE MACARONI AND CHEESE

Steps:

• Heat oven to 400°F.
• Cook macaroni as directed, drain.
• Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
• With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
• Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
• Use spoon to stir in 2 cups of cheese, stirring until smooth.
• Stir in minced chipotle and adobo.
• Season with salt & pepper to taste.
• Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
• Sprinkle with remaining cheese.
• Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
• Bake 15-20 minutes or until browned.
• Remove from oven and let stand 5 minutes before serving.
• You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.