K D Chili Macaroni And Cheese Con Chipotle 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 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

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.

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.

CHILI MAC AND CHEESE



Chili Mac and Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Kosher salt and black pepper
2 cups (8 ounces) macaroni
2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained
One 14.5-ounce can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
  • Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
  • In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
  • Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

CHILI MACARONI AND CHEESE



Chili Macaroni and Cheese image

What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 11

2-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 banana pepper, finely chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2-1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cups uncooked elbow macaroni
4 cups shredded cheddar cheese
Optional: Sour cream and additional shredded cheddar cheese

Steps:

  • In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 646mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 35g protein.

SMOKY CHIPOTLE MAC AND CHEESE



Smoky Chipotle Mac and Cheese image

Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.

Provided by blancdeblanc

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

Time 45m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package elbow macaroni
1 (11 ounce) can condensed Cheddar cheese soup
1 (12 ounce) can evaporated milk
1 pound shredded Colby cheese
1 chipotle chile in adobo sauce, finely chopped
½ cup panko bread crumbs
1 tablespoon olive oil

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.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g

ONE-POT CHEESY CHILI-MAC



One-Pot Cheesy Chili-Mac image

Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that's hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you'll be glad to know this recipe freezes beautifully!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 17

1 tablespoon vegetable oil
1 lb ground beef (at least 90% lean)
2 cups diced onions
1 cup diced red bell peppers
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
2 cups water
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ diced green chiles
1/2 lb uncooked elbow macaroni (1 3/4 cups)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro leaves, if desired
Sliced green onions, if desired
Hot sauce, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
  • Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
  • Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1170 mg, Sugar 9 g, TransFat 0 g

CHILI MAC 'N' CHEESE RECIPE BY TASTY



Chili Mac 'n' Cheese Recipe by Tasty image

Here's what you need: lean ground beef, small white onion, garlic, diced tomato, kidney bean, black beans, chili powder, cumin, seasoned salt, chicken broth, cavatappi pasta, sharp cheddar cheese, shredded sharp cheddar cheese, sour cream, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small white onion, diced
2 tablespoons garlic, minced
14.5 oz diced tomato
7 oz kidney bean
7 oz black beans, half of a can
1 ½ tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon seasoned salt
3 ½ cups chicken broth
10 oz cavatappi pasta, or any other pasta
3 cups sharp cheddar cheese, shredded
shredded sharp cheddar cheese
sour cream
fresh cilantro

Steps:

  • In a large pot, cook ground beef and onions over medium high heat until browned.
  • Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
  • Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
  • Add the pasta, and cook according to package instructions.
  • Stir in the cheese, and cook for an additional five minutes, or until thickened.
  • Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 1670 calories, Carbohydrate 134 grams, Fat 92 grams, Fiber 11 grams, Protein 69 grams, Sugar 18 grams

CHILI MAC CASSEROLE



Chili Mac Casserole image

This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. -Marlene Wilson, Rolla, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 14

1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

Nutrition Facts : Calories 313 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 758mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

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From melissassouthernstylekitchen.com


CHILI MAC AND CHEESE (30 MINUTE MEAL) - MOM ON TIMEOUT
2021-10-23 Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce and kidney beans. Bring to a boil, reduce heat and let simmer for 15 minutes, stirring occasionally, or until chili has thickened. Stir in the cooked macaroni and season with salt and pepper if needed.
From momontimeout.com


50 BEST CHILI RECIPES - PARADE.COM
2022-06-15 Some classic ingredients include sour cream, scallions, tortilla chips, lime wedges, diced avocado and shredded cheddar cheese, but …
From parade.com


CHILI MAC AND CHEESE RECIPE (30 MINUTE DINNER) - THE FOOD …
2018-08-14 Instructions. Heat a large pot over medium heat and add the ground beef, breaking it up with a wooden spoon. Add the chopped onion and continue cooking for 5-8 minutes, until the ground beef is no longer pink and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant. Drain the meat.
From thefoodcharlatan.com


EASY CHILI MAC RECIPE | JUST 6 INGREDIENTS + 20 MINUTES
2021-08-06 Drain any excess grease from the pan, if needed. Step 3: Once the meat is ready, add the cooked noodles, Rotel, chili beans and chili seasoning to the skillet. Stir well to fully combine all of the ingredients. Continue cooking for about 3 more minutes. Step 4: Add the cheese from the mac and cheese box to the mixture.
From easydinnerideas.com


CROCK POT CHILI MAC AND CHEESE RECIPE - EATING ON A DIME
2019-08-05 Instructions. Brown ground beef and put in the crock pot. Add all the ingredients, but the macaroni to the slow cooker. Cook on low for 6-8 hours. 30 minutes before ready to eat, break apart the ground beef. Stir in the macaroni. Cover and cook until soft. Stir in the cheddar cheese until melted.
From eatingonadime.com


GREEN CHILE CHICKEN MACARONI AND CHEESE RECIPE - SERIOUS EATS
2018-08-30 Half pound dry elbow macaroni 3 tablespoons unsalted butter 4 ounces grated American cheese 8 ounces grated pepperjack cheese 1 (3.5 ounce) can chopped green chilies 1 cup homemade or store-bought salsa verde 1/2 cup chopped fresh cilantro leaves 6 …
From seriouseats.com


CHILI MAC - THE COZY COOK
2021-10-18 Bring to a boil, reduce to a simmer. Add the hot sauce and seasonings. Reduce heat to low and stir in the cheese. Add drained macaroni. Stir to combine the macaroni with the cheese sauce, then add the chili and stir to combine. Top with cheese and bake at 400° for 5 minutes, or until the cheese is melted.
From thecozycook.com


CHICKEN CHILI MAC AND CHEESE RECIPE | COOKING LIGHT
Add olive oil to pan; swirl to coat. Add chicken to pan; sauté 3 minutes. Stir in chili powder, cumin, and minced garlic; cook 1 minute, stirring frequently. Add diced tomatoes and diced green chiles. Bring to a boil, and cook for 2 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Gradually add milk mixture to pan, and ...
From cookinglight.com


THE BEST CHILI MACARONI (CHILI MAC) - THE COUNTRY COOK
2020-02-24 Instructions. Boil and cook macaroni until tender. While macaroni is cooking, cook ground beef along with onion. Stir and cook until beef is browned and onion is soft. Add in garlic during last couple of minutes of cooking (so it doesn't burn). Drain excess grease from beef and put back into pot.
From thecountrycook.net


HOMEMADE CHILI MAC AND CHEESE - KITCHEN FUN WITH MY 3 SONS
2020-11-12 Stir in the chili powder, oregano, cumin, crushed red pepper, salt, and black pepper. Add the beef broth, diced tomatoes, and black beans. Stir and bring to a boil. Add the macaroni pasta. Turn the heat down to low, cover and simmer for 12 minutes, until pasta is al dente. Take the pot off the stove.
From kitchenfunwithmy3sons.com


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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