Chipotle Macaroni and Cheese

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

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 556 Calories

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Pepper Jack cheese
• 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
• 2 cups shredded pepper Jack cheese
• ¼ cup Argo® OR Kingsford's® Corn Starch

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.

Step 2

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.

Step 3

Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.

Step 4

Bake until browned and bubbly around edges, 25 to 30 minutes.