Chipotle in Adobo Macaroni and Cheese is creamy, spicy with a just enough smokiness and heat. Topped off with some Ancho Chile covered Panko and it becomes a memorable dish.
3-4wholeChipotles in Adobofinely chopped with liquid
1/2cupPankoJapanese breadcrumbs
1/2cupparmesangrated
3tbspflourall purpose
4tbspbutter3 tbsp for roux + 1 tbsp for panko
1/2tspAncho chile powder
2 3/4cupmilkwhole, cold
1/2tspsalt
1/2tsppepper
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Instructions
Preheat oven to 350 degrees.
Cook macaroni/pasta to package directions. Drain well.
Melt butter in a skillet over medium heat. Once the butter is melted, add flour and whisk until fully combined.Continue to whisk roux for 1-2 minutes until bubbly and golden.
Add cold milk gradually and continue to whisk. Add 1/2 tsp of salt and 1/2 tsp of pepper. Cook the roux for about 3 minutes. Continue to whisk so it doesn't burn. There should be bubbles on the surface and it should be thickened.
Add cheese and stir until cheese is fully melted. I like to continue to stir for about 5 minutes until the sauce fully combined and a bit thicker in consistency. Add finely chopped chipotle chiles to the cheese mixture and fully combine.
Place well drained, cooked macaroni/pasta in an buttered oven safe casserole dish and then add cheese sauce.
Stir gently until the macaroni/pasta is fully covered in cheese sauce.
Add parmesan cheese on top.
Melt 1 tbsp of butter in a small pan. Once melted, add panko and stir until completely covered. Sprinkle Ancho Chile powder and mix well.
Add buttered Ancho chile Panko breadcrumbs to the top of the casserole.
Bake for 20-25 minutes until golden brown.
Notes
Recipe adapted from Better Homes and Gardens 17th edition New Cook Book.
Nutrition
Serving: 1cupCalories: 530kcal
Nutritional information is calculated online and should be used as a guide.
Keyword baked macaroni and cheese, chipotle, macaroni and cheese