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Chipotle Macaroni and Cheese

Chipotle adds smokey heat to this rich macaroni and cheese.

Quick Facts

Prep Time: 20 minutes
Bake Time: 25 to 30 minutes
Yield: 8 to 10 servings

Ingredients

  • 1 pound elbow macaroni, cooked according to package directions

Sauce:

  • 1 quart half and half, divided
  • 1 to 2 chipotle peppers from canned chipotle in adobo sauce
  • 3 chicken bouillon cubes
  • 3 cloves fresh garlic, roughly chopped
  • 1 tablespoon onion powder
  • 1/2 teaspoon black fine grind pepper
  • 1/4 cup Argo® Corn Starch
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (8 ounces) shredded pepper Jack cheese

Topping:

  • 1 to 2 cups pepper Jack cheese
  • OR sprinkle with paprika

Directions

  1. Preheat oven to 350°F. 

    Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in blender or food processor until well blended. 

    Pour into a large saucepan and add onion powder, black pepper, remaining 2 cups of half and half and corn starch.  Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. 
  2. 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 topping. 
  3. Bake for 25 to 30 minutes or until browned and bubbly around edges.