Creamy 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
Recipe Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
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.
Step 3
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.
Step 4
Bake for 25 to 30 minutes or until browned and bubbly around edges.
Ingredients
2 cups shredded Monterey 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
¼ cup Argo® OR Kingsford's® Corn Starch
2 cups shredded pepperjack cheese
1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika
