Chipotle Bacon Macaroni Cream Cheese Recipes

Steps:

• Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside.
• Heat a large heavy skillet or griddle over medium heat.
• Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice.
• Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

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.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp; drain. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Return bacon to skillet.
• Add cream cheese spread, milk and Parmesan to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
• Stir in pasta. Top with cilantro.

Steps:

• Cook macaroni in large saucepan as directed on package, omitting salt and adding corn during last 2 min. of cooking; drain. Return to pan.
• Add cheese spread and milk; cook and stir until cheese is completely melted and mixture is well blended. Stir in bacon.
• Top with Parmesan.

Steps:

• Preheat oven to 350 degrees.
• Boil 2 cups macaroni according to package (do not overcook), drain.
• Reserve 1 adobo sauce and set aside.
• Finely chop 2 chipotle peppers, onions and green peppers.
• Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
• Cook until onion is tender, then sprinkle with 2 T of flour.
• Allow to cook for about 30 SECONDS then reduce to medium.
• Stir in the can of diced tomatoes w/chilies-- aka Rotel (I used tomatoes with jalapenos instead).
• Simmer for 3 minutes until sauce thickens.
• Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
• Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
• You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.

Steps:

• Make bread crumbs:
• Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
• Make macaroni:
• Preheat oven to 350°F. Chop chipotles.
• Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
• Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
• Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

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.