Sunnys Easy Chipotle Chicken Baked Mac And Cheese Recipes

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CHIPOTLE MACARONI AND CHEESE



Chipotle Macaroni and Cheese image

Creamy chipotle 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     Baked Macaroni and Cheese

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 pepper Jack cheese
1 cup shredded pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.
  • Blend 2 cups half and half, chipotle pepper, 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 until very thick, about 1 minute. Remove from heat.
  • Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
  • Bake until browned and bubbly around edges, 25 to 30 minutes.

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

BAKED CHIPOTLE CHICKEN MAC & CHEESE



Baked Chipotle Chicken Mac & Cheese image

This is my recipe for my Chipotle Chicken baked mac & cheese which I got many requests for this weekend. For all of you who want to spice up your Turkey Day menus... Enjoy, and leave a review! (This recipe makes two trays, one for now, and one that you can freeze and bake on another day)

Provided by javagirl81

Categories     Spicy

Time 55m

Yield 2 trays, 16-18 serving(s)

Number Of Ingredients 12

2 lbs elbow macaroni
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 3/4 cups whole milk
1 (14 ounce) can low sodium chicken broth
1/2 teaspoon salt
1/3 teaspoon black pepper
1 1/2 lbs Boar's Head Chipotle Gouda, sliced
1 lb Boar's Head 3 Pepper Colby Jack™ cheese, grated
1 1/2 lbs Boar's Head Chipotle Chicken, sliced into thick strips about 1/2 in. wide x 1 in. long
cooking spray
plain breadcrumbs, for coating pan

Steps:

  • Bring about 1 1/2 gallons of water to a full boil in a large saucepan. Add a generous amount of salt, and add the macaroni, stir.
  • Cook for 9 minutes, stirring every couple of minutes, to ensure they don't stick together. Drain very well, toss the macaroni with the chicken, and set aside.
  • Melt butter in another large saucepan, add the flour, and cook until very light brown, over medium heat.
  • Slowly whisk in the milk and chicken broth, continue whisking for one minute. Reduce the heat, and simmer while whisking, until it thickens. It should be the consistency of smooth gravy. Turn off the heat, and whisk in the cheeses until smooth.
  • Mix the cheese sauce with the macaroni/chicken mixture in the same pot that you boiled it in, or a very large mixing bowl.
  • Spray two 13x9 inches baking dishes with cooking spray, and add the breadcrumbs to the pan, shaking them around to coat the entire pan. Discard the excess. DO NOT SKIP THIS STEP! It will ensure that your macaroni and cheese doesn't get stuck to the pan.
  • Pour the mac & cheese into the baking pan, and smooth it out a little bit.
  • Cover with aluminum foil, and bake @ 350 for 30-35 minutes, until bubbling.
  • Remove from the oven, and cool for at least 5 minutes before serving.

Nutrition Facts : Calories 284.2, Fat 6.2, SaturatedFat 3.4, Cholesterol 14.1, Sodium 95.7, Carbohydrate 47.2, Fiber 1.9, Sugar 2.9, Protein 9.2

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.

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE



Macaroni and Cheesy Chicken Baked Casserole image

Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling.

Provided by By Brooke Lark

Categories     Entree

Time 1h5m

Yield 10

Number Of Ingredients 12

2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon pepper
3 cups milk
4 cups shredded Cheddar cheese (16 oz)
2 cups chopped cooked chicken
1 bag (16 oz) frozen broccoli florets
1 1/2 cups Progresso™ panko crispy bread crumbs
4 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize About 1 1/4 cups, Sodium 720 mg, Sugar 6 g, TransFat 1 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.

KRAFT HOME-STYLE CHIPOTLE CHICKEN MAC



KRAFT Home-Style Chipotle Chicken Mac image

Chipotle, green onions, lime and chicken give this creamy mac and cheese a fascinating flavor boost.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 9

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
2 Tbsp. butter
1 Tbsp. flour
1/2 cup milk
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 Tbsp. chopped canned chipotle peppers in adobo sauce
1 Tbsp. chopped green onions
1 Tbsp. dry bread crumbs
1 lime, cut into wedges

Steps:

  • Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
  • Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce, chicken and peppers; mix lightly. Cook and stir 2 min. or until heated through.
  • Top with onions and bread crumbs. Serve with lime wedges.

Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1290 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 6 g, Protein 24 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

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

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