Baked Chipotle Chicken Mac Cheese Recipes

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CHIPOTLE MAC AND CHEESE

This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.

Provided by Krisha Stevens

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11



Chipotle Mac and Cheese image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.
  • Melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
  • Pour the sauce over the macaroni in the baking dish, and stir gently to combine. Cover the dish with foil.
  • Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 36.1 g, Cholesterol 54.6 mg, Fat 19.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 263.6 mg, Sugar 3.8 g

1 (16 ounce) package elbow macaroni
3 cups whole milk
½ cup butter
½ cup minced onion
4 cloves garlic, minced
3 chipotle chiles in adobo sauce, finely chopped
6 tablespoons all-purpose flour
1 teaspoon paprika
salt and pepper to taste
2 cups shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese

CHIPOTLE MAC & CHEESE

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



Chipotle Mac & Cheese image

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.

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

CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. It has a great ranch taste with a kick of spice and smokiness from the chipotle peppers. The bacon bread crumbs add a unique taste and crunch to the whole recipe that makes it wonderfully delicious. It will be an instant favorite for your whole family.

Provided by hmisafiris

Categories     Macaroni And Cheese

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18



Chipotle Chicken Mac and Cheese With Bacon Bread Crumbs #RSC image

Steps:

  • Preheat oven 350.
  • Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
  • While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
  • To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
  • For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.

2 boneless skinless chicken breasts, cut into bite size pieces
4 chipotle peppers, minced with
2 tablespoons adobo seasoning, plus
2 tablespoons adobo seasoning, for sauce (add more peppers and adobo if desired for more heat)
3 ounces butter
1/2 onion, minced
2 garlic cloves, minced
3 ounces all-purpose flour
8 ounces chicken stock
16 ounces half-and-half
8 ounces Hidden Valley® Original Ranch® Dressing
9 ounces cheddar cheese, shredded (kerrygold dubbliner)
1 lb macaroni, cooked
kosher salt
3 slices thick cut bacon
1/2 cup breadcrumbs
1/4 cup chives, chopped
1/4 cup parsley, chopped

CHIPOTLE MACARONI AND CHEESE

Creamy 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     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 50m

Yield 10

Number Of Ingredients 11



Chipotle Macaroni and Cheese image

Steps:

  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Bake for 25 to 30 minutes or until browned and bubbly around edges.

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

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 pepperjack cheese
1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika

BAKED CHIPOTLE CHICKEN MAC & CHEESE

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



Baked Chipotle Chicken Mac & Cheese image

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

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

CHIPOTLE CHICKEN MAC & CHEESE

Got chicken breasts and two packages of mac and cheese? Just add tomatoes, chipotle peppers and more cheese, and you can make this tasty dish for six.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 9



Chipotle Chicken Mac & Cheese image

Steps:

  • Blend 1 undrained can tomatoes, garlic and peppers in blender until smooth. Reserve 1/3 cup tomato mixture; set aside. Drain remaining can tomatoes; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. or until crisp-tender. Remove onions from skillet.
  • Add chicken to skillet; cook on medium-high heat 1 to 2 min. on each side or until lightly browned. Top chicken with remaining tomato mixture, drained tomatoes and onions. Bring to boil; cover. Cook on low heat 15 min. Top with cheese; cover. Cook 5 min. or until cheese is melted and chicken is done (165ºF).
  • Meanwhile, prepare Dinners as directed on package. Stir in reserved tomato mixture. Cook until heated through. Top with cilantro. Serve chicken over Dinners.

Nutrition Facts : Calories 690, Fat 29 g, SaturatedFat 10 g, TransFat 5 g, Cholesterol 110 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 42 g

2 cans (14.5 oz. each) diced tomatoes, divided
1 clove garlic
3 chipotle peppers in adobo sauce
2 Tbsp. KRAFT Zesty Italian Dressing
1 large onion, cut into wedges
6 small boneless skinless chicken breasts (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 pkg. (7 oz. each) KRAFT Macaroni & Cheese Dinner
2 Tbsp. chopped fresh cilantro

CHIPOTLE CHICKEN CHEESESTEAKS

We substituted chicken breast strips for steak and added south-of-the-border heat for our Chipotle Chicken Cheesesteaks. They're ready to eat in 20 minutes.

Provided by Stephanie Wise

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12



Chipotle Chicken Cheesesteaks image

Steps:

  • Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
  • Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
  • Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
  • Divide mixture among buns.

Nutrition Facts : ServingSize 1 Serving

2 teaspoons olive or vegetable oil
3/4 to 1 lb boneless skinless chicken breasts
1 cup sliced white onion
1 cup red or green bell pepper strips (or a mix)
2 teaspoons minced garlic
1/4 teaspoon dried thyme leaves
1 chipotle chile, minced
1 tablespoon adobo sauce (from can of chipotle chiles)
2 tablespoons Old El Paso™ fajita seasoning mix (from 1-oz package)
1 to 2 tablespoons water
1 cup shredded sharp Cheddar cheese (4 oz)
4 hoagie buns or bolillo rolls, split

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