Chipotle Mac And Cheese Recipes

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CHIPOTLE MACARONI AND CHEESE



Chipotle Macaroni and Cheese image

Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 50m

Yield 10

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Bake for 25 to 30 minutes or until browned and bubbly around edges.

Nutrition Facts : Calories 556 calories, Carbohydrate 44.2 g, Cholesterol 98.4 mg, Fat 31.5 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 18.4 g, Sodium 986.2 mg, Sugar 1.8 g

CHIPOTLE MAC & CHEESE



Chipotle Mac & Cheese image

Beefy and bubbly, this Southwestern pasta bake heats up the dinner hour with a peppery bite. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 17

1 package (16 ounces) cavatappi or spiral pasta
2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup 2% milk
1 chipotle pepper in adobo sauce, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 tablespoons minced fresh cilantro, optional

Steps:

  • Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain., Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer until thickened, about 15 minutes., Drain pasta; stir into meat mixture. Divide between 2 greased 8-in. square baking dishes; sprinkle with cheese., Cover and bake casseroles at 350° for 20 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer. If desired, sprinkle with cilantro., Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 60 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer.

Nutrition Facts : Calories 628 calories, Fat 25g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 913mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 7g fiber), Protein 38g protein.

CHIPOTLE MAC AND CHEESE



Chipotle Mac and Cheese image

This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.

Provided by Krisha Stevens

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 36.1 g, Cholesterol 54.6 mg, Fat 19.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 263.6 mg, Sugar 3.8 g

CHIPOTLE MACARONI AND CHEESE



Chipotle Macaroni and Cheese image

This is my favorite way to make mac n cheese, it's a little smokey & spicy. I like to add fresh chopped tomatoes on top right before serving if they're in season.

Provided by PDX CakeGirl

Categories     Cheese

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni (or any shape)
3 tablespoons butter, divided
2 tablespoons flour
2 cups milk, warmed
3 cups shredded cheddar cheese, divided
1 -2 chipotle chile in adobo, minced
1/4 teaspoon adobo sauce
salt & white pepper
1/4 cup breadcrumbs

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.

SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE



Sunny's Easy Chipotle Chicken Baked Mac and Cheese image

Provided by Sunny Anderson

Categories     side-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 15

One 7-ounce can chipotle peppers in adobo sauce
2 boneless, skinless chicken breasts, split
3 cloves garlic
1 tablespoon butter or butter-flavored cooking spray, for coating the casserole dish
Kosher salt
16 ounces penne pasta
4 cups heavy cream
16 ounces shredded cheese blend (Mexican or taco blend)
1 1/3 cups Mexican crema
2 tablespoons all-purpose or wheat flour
1/8 teaspoon coarsely ground black pepper
4 scallions, white and green parts, finely chopped
2 large eggs, beaten
1 cup crushed corn tortilla chips (just about the texture of sand)
8 ounces shredded cheese blend (Mexican or taco blend)

Steps:

  • For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
  • In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
  • Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
  • In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
  • For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
  • For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.

SMOKY CHIPOTLE AND CHEDDAR MAC



Smoky Chipotle and Cheddar Mac image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
3/4 pound chorizo, 1 package, casing removed and diced
1 (15-ounce) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken stock
3 cups shredded smoked Cheddar

Steps:

  • Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
  • While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
  • While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
  • Drain macaroni or pasta. Add cooked pasta back to the large pot.
  • Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

CHIPOTLE MAC AND CHEESE



Chipotle Mac and Cheese image

Bring out the kid in you with our Chipotle Mac and Cheese! A unique twist on your classic mac and cheese, our Chipotle Mac and Cheese is sure to delight.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 5

2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 pkg. (8 oz.) KRAFT Chipotle Cheese, shredded, divided
2 cups elbow macaroni, cooked

Steps:

  • Heat oven to 350°F.
  • Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 5 g, Protein 16 g

CHIPOTLE CHILE MAC AND CHEESE



Chipotle Chile Mac and Cheese image

Green onions and buttery crackers provide a tasty topping for this chipotle chile-spiked KRAFT Macaroni & Cheese Dinner.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 8

1 pkg. (14 oz.) KRAFT Deluxe Sharp Cheddar Macaroni & Cheese Dinner
1 lb. lean ground beef
1 onion, finely chopped
1 red bell pepper, finely chopped
1 canned chipotle pepper in adobo sauce, minced
4 green onions, thinly sliced
3/4 cup KRAFT Shredded Cheddar Cheese
6 round buttery crackers, coarsely crushed (about 1/4 cup)

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 min. Drain.
  • Add meat mixture to prepared Dinner and stir in chipotle pepper. Spoon into greased 2-qt. casserole or baking dish. Top with green onions, cheese and cracker crumbs.
  • Bake 15 min. or until mixture is hot.

Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CHIPOTLE MACARONI AND CHEESE



Chipotle Macaroni and Cheese image

I think I'm really beginning to acquire the taste for chipotles, this is only the second time I've made anything with these smokey peppers. I found this recipe in a recent issue of Cooking Light. It only uses 2 peppers so if you want to save the rest for future use, just lay on waxed paper and freeze, once frozen, wrap each pepper and store in freezer bag.

Provided by J e l i s a

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 chipotle chiles in adobo, finely minced
1 teaspoon adobo sauce (set aside)
1 tablespoon butter
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
2 cups macaroni, cooked al dente (will yield 4 cups cooked)
2 cups reduced-fat sharp cheddar cheese, shredded
1 cup low fat cottage cheese
1 cup 2% low-fat milk
1/4 cup grated parmesan cheese
1 egg, lightly beaten
cooking spray
3 tablespoons dry breadcrumbs
1 tablespoon butter, melted
1/8 cup reduced-fat sharp cheddar cheese, shredded, lightly sprinkle on top (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Boil 2 cups macaroni according to package (do not overcook), drain.
  • Reserve 1 adobo sauce and set aside.
  • Finely chop 2 chipotle peppers, onions and green peppers.
  • Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
  • Cook until onion is tender, then sprinkle with 2 T of flour.
  • Allow to cook for about 30 SECONDS then reduce to medium.
  • Stir in the can of diced tomatoes w/chilies-- aka Rotel (I used tomatoes with jalapenos instead).
  • Simmer for 3 minutes until sauce thickens.
  • Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
  • Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
  • You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.

Nutrition Facts : Calories 355.4, Fat 10.8, SaturatedFat 6.2, Cholesterol 63.3, Sodium 804.5, Carbohydrate 39.4, Fiber 1.8, Sugar 4.2, Protein 24.4

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE



Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle image

Categories     Cheese     Pasta     Bake     Christmas     Kid-Friendly     Winter     Gourmet     Small Plates

Yield Serves 8 adults plus 10 children as part of a buffet

Number Of Ingredients 13

For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated

Steps:

  • Make bread crumbs:
  • Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
  • Make macaroni:
  • Preheat oven to 350°F. Chop chipotles.
  • Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
  • Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

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CHIPOTLE MAC AND CHEESE WITH CHICKEN, EASY INSTANT POT RECIPE
2018-02-15 Secure the lid. Set the time to 5 minutes and set the pressure to high. Press start. When the Instant Pot has completed the 5 minute cooking time cycle, press the quick release. When you're able to open the lid, add the evaporated …
From highlandsranchfoodie.com


CHIPOTLE MAC AND CHEESE - BIGOVEN.COM
Chipotle Mac and Cheese recipe: Try this Chipotle Mac and Cheese recipe, or contribute your own. Add your review, photo or comments for Chipotle Mac and Cheese. Main Dish Pasta
From bigoven.com


CHIPOTLE MAC & CHEESE WITH ROASTED BRUSSELS SPROUTS
2016-12-19 Toss the quartered brussels sprouts with the olive oil and a big pinch of salt. Transfer to the lined baking sheet and bake until lightly browned, about 18 minutes. No need to flip ’em. Meanwhile, make the cheese sauce. In a blender, combine the cashews, vegetable broth, chipotles, garlic, yeast, miso, and a pinch of salt.
From connoisseurusveg.com


CHIPOTLE MAC AND CHEESE | RESCOOKING.COM
2022-04-29 The ingredient of Chipotle Mac and Cheese. 1 (16 ounce) package elbow macaroni; 3 cups entire sum combination milk; u00bd cup butter; u00bd 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 ...
From rescooking.com


CHIPOTLE-BACON MAC AND CHEESE RECIPE | MYRECIPES
Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish. Step 3. Sauté chipotle pepper in remaining 1 Tbsp. hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke.
From myrecipes.com


CHIPOTLE BRATS MAC AND CHEESE | A CHILDHOOD FAVORITE...ALL GROWN UP!
2016-07-05 Add salt, pepper, garlic powder and mustard powder; whisk until well combined. Once milk is hot, add cheeses and whisk until fully melted and smooth. Add cooked pasta and stir until well coated. Simmer for 10-12 minutes, stirring occasionally, until mixture has thickened and most of the milk has evaporated.
From spicedblog.com


CHIPOTLE MAC AND CHEESE - AMERICAN RECIPES
Chipotle Mac and Cheese is a vegetarian recipe with 12 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 375 calories, 14g of protein, and 19g of fat. It works well as a cheap main course. If you have cheddar cheese, chipotle chiles in adobo sauce, paprika, and a few other ingredients on ...
From fooddiez.com


CHIPOTLE MACARONI AND CHEESE | RECIPE | RECIPES, FOOD, MACARONI …
Aug 1, 2012 - Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese. Aug 1, 2012 - Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHIPOTLE CHILI MAC AND CHEESE - THE COOKING JAR
2021-09-19 Remove beef mixture and set aside. Drain any excess fat. In the same pot, saute onions and garlic in some oil until fragrant, about 2 minutes. Add in cooked beef mixture, tomatoes, chili beans, chipotle peppers, and chili seasoning. If needed, season with salt and pepper to taste. Reduce heat to medium and simmer for 5 minutes.
From thecookingjar.com


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