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
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
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.
CHILI MAC AND CHEESE
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
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
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
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
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
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
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
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
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
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
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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CHIPOTLE MACARONI AND CHEESE RECIPE | MYRECIPES
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- Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
- Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.
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