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
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.
SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
- In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
- Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
- In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
- For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
- For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.
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.
SMOKY CHIPOTLE MAC AND CHEESE
Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.
Provided by blancdeblanc
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g
CHIPOTLE CHILE MAC AND CHEESE
Green onions and buttery crackers provide a tasty topping for this chipotle chile-spiked KRAFT Macaroni & Cheese Dinner.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CHIPOTLE MACARONI AND CHEESE
I think I'm really beginning to acquire the taste for chipotles, this is only the second time I've made anything with these smokey peppers. I found this recipe in a recent issue of Cooking Light. It only uses 2 peppers so if you want to save the rest for future use, just lay on waxed paper and freeze, once frozen, wrap each pepper and store in freezer bag.
Provided by J e l i s a
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 355.4, Fat 10.8, SaturatedFat 6.2, Cholesterol 63.3, Sodium 804.5, Carbohydrate 39.4, Fiber 1.8, Sugar 4.2, Protein 24.4
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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- Boil pasta in a large pot of water. Drain and set aside in a large mixing bowl. Butter or grease a large oven safe skillet (like cast iron), or 9x13" baking dish. Preheat oven to 375 F degrees.
- To a large saucepan, add butter and melt over MED heat. Add onion and cook 3-4 minutes, until soft. Add flour and stir to combine. Cook about a minute.
- Whisk in the half and half and heavy cream, removing all lumps from the flour. Stir in salt, pepper, smoked paprika and minced chipotle peppers. Whisk often, over MED heat, for 5-7 minutes, or until thickened.
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