Chipotle Chile Mac And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 min. Drain.
• Add meat mixture to prepared Dinner and stir in chipotle pepper. Spoon into greased 2-qt. casserole or baking dish. Top with green onions, cheese and cracker crumbs.
• Bake 15 min. or until mixture is hot.

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.

Steps:

• Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
• Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
• Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
• Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
• Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
• Add flour and cook 1 - 2 minute but do not brown.
• Add cream, half and half, kosher salt and white pepper.
• Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
• Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
• In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
• Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.