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
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
CHIPOTLE MAC AND CHEESE FOR TWO
You may be used to family-style casseroles, but we're here to tell you that mac and cheese for two isn't just possible-it's delicious!
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta in medium saucepan as directed on package, omitting salt.
- Meanwhile, melt butter in small saucepan on medium heat. Whisk in flour; cook and stir 4 min. Stir in milk; cook 3 min. or until thickened, stirring frequently. Add cheese; cook and stir 2 to 3 min. or until melted. Remove from heat.
- Drain pasta; return to pan. Add cheese sauce and bacon; mix well Sprinkle with paprika.
Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 80 mg, Sodium 610 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 6 g, Protein 22 g
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
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.
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
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
MACARONI AND CHEESE FOR TWO
This is one of those dishes that our family calls "a Mama recipe." My mother rarely consulted a cookbook, so when asked for a recipe, she could only estimate. I've worked out the ingredients to make it for two, but it can easily be doubled. It's simply a good, wholesome dish most folks seem to enjoy. -Betty Allen, East Point, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 447 calories, Fat 27g fat (18g saturated fat), Cholesterol 190mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
SMOKY CHIPOTLE AND CHEDDAR MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
- While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
- While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
- Drain macaroni or pasta. Add cooked pasta back to the large pot.
- Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
CHIPOTLE MACARONI AND CHEESE
This is my favorite way to make mac n cheese, it's a little smokey & spicy. I like to add fresh chopped tomatoes on top right before serving if they're in season.
Provided by PDX CakeGirl
Categories Cheese
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cook macaroni as directed, drain.
- Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
- With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
- Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
- Use spoon to stir in 2 cups of cheese, stirring until smooth.
- Stir in minced chipotle and adobo.
- Season with salt & pepper to taste.
- Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
- Sprinkle with remaining cheese.
- Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
- Bake 15-20 minutes or until browned.
- Remove from oven and let stand 5 minutes before serving.
- You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.
FLEMING'S STEAKHOUSE CHIPOTLE CHEDDAR MACARONI AND CHEESE
Is there anything at Fleming's Steakhouse that isn't just wonderful? If it wasn't so expensive I'd eat there more often but when you can make it at home for a fraction of the cost, why not? This was posted in our local newspaper and its directly from the executive chef Russell Skall.
Provided by Zephs Wife
Categories Cheese
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 953.6, Fat 67.7, SaturatedFat 40.2, Cholesterol 205.3, Sodium 1515.5, Carbohydrate 60.1, Fiber 2.8, Sugar 3.3, Protein 27.5
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