CHIPOTLE MAC AND CHEESE
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
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
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
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 MACARONI AND CHEESE
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
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.
SMOKY CHIPOTLE AND CHEDDAR MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
MACARONI AND CHEESE WITH POTATO CHIP CRUST
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 to 375 degrees F.
- Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
- Pour the cheese sauce over the pasta and add to a 3 quart casserole dish.
- Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.
CHIPOTLE MAC & CHEESE
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
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.
LISA'S MACARONI AND CHEESE
I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'
Provided by Lisa Price
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
- Bake in preheated oven 50 to 60 minutes, or until top is crunchy.
Nutrition Facts : Calories 859.5 calories, Carbohydrate 91.8 g, Cholesterol 93.7 mg, Fat 34.2 g, Fiber 5.1 g, Protein 44 g, SaturatedFat 18.7 g, Sodium 563.2 mg, Sugar 3.4 g
CHIPOTLE MACARONI AND CHEESE
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
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
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
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.
MACARONI AND CHEESE WITH GARLIC BREADCRUMBS, PLAIN AND CHIPOTLE
I make this mac and cheese for large gatherings because it can be made 2 days in advance. Everyone loves it. I usually make half plain for the kids, and half with chipotles for the adults. Any tubular pasta will work and I often 'clean out the fridge' and add any other cheeses that I may have on hand.
Provided by lazyme
Categories Cheese
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
- Note:.
- Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered.
- Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
- Serves 8 adults plus 10 children as part of a buffet.
FLEMING'S STEAKHOUSE CHIPOTLE CHEDDAR MACARONI AND CHEESE
Is there anything at Fleming's Steakhouse that isn't just wonderful? If it wasn't so expensive I'd eat there more often but when you can make it at home for a fraction of the cost, why not? This was posted in our local newspaper and its directly from the executive chef Russell Skall.
Provided by Zephs Wife
Categories Cheese
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
- Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
- Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
- Add flour and cook 1 - 2 minute but do not brown.
- Add cream, half and half, kosher salt and white pepper.
- Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
- Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
- In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
- Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.
Nutrition Facts : Calories 953.6, Fat 67.7, SaturatedFat 40.2, Cholesterol 205.3, Sodium 1515.5, Carbohydrate 60.1, Fiber 2.8, Sugar 3.3, Protein 27.5
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