Smoky Chipotle Macaroni and Cheese

food-1360I know, I know, before we even start, I’m sure you’re thinking: What is up with the chipotle obsession? Seriously? Can’t you branch out just a little bit?

Yes. I can. And I know. It does appear as though it’s an obsession. I can’t help it. I do love chipotle peppers. I actually love a lot of spicy foods, but chipotle pepper is more than just “hot”. It’s also smoky, slightly sweet…it’s a great ingredient! So maybe I am a little obsessed. Deal with it. But I’ll tell you this. I’ll do my best to lay low on the chipotle recipes (after this one) for a while, and give you a bit of something else. Can’t promise that there won’t be another one in the future, though, because if I stumble upon something good, I can’t help but want to share!

This recipe was one I created a long while ago. It was an old post (without a picture, even) on here (I’ve since deleted it and replaced it with this one), and I remembered the macaroni was pretty tasty, so I decided to make it again tonight. Glad I gave it another look, because I thought it needed some revamping. (The old recipe used Velveeta – I’ve since stopped buying that kind of processed stuff for the most part.) This version uses only real cheese. I also used 1% milk and it was plenty creamy enough, so feel free to use whatever milk you have on hand. I also used whole grain macaroni, so one could pretend like it was healthy macaroni and cheese, but we all know that macaroni and cheese is still not exactly the lightest dish out there. (read: understatement!) But we all need comfort food every now and then, right?

½ lb elbow macaroni

¼ c butter

1 T flour

1-2 canned chipotle pepper, chopped with some sauce

1 c milk

 ½ c cheddar cheese, shredded

½ c swiss or fontina cheese, shredded

½ c Monterey jack cheese, shredded

1 egg, lightly beaten

Dash salt/pepper

 

Place large pot of water on stove for macaroni. When water boils, salt water and cook until just shy of al dente (the macaroni will continue soaking up liquids when it is mixed with the rest of the ingredients). Drain and set aside.

 

Melt the butter, add flour and whisk. Add minced chipotles and sauce. Add milk, warm on stove for a few minutes. Add cheeses and egg and stir. Once melted, add macaroni and stir until incorporated. Add additional milk if sauce is too thick. Season as needed with salt and pepper. Serve hot.

 

Serves 4.

Comments

  1. says

    No need to branch out away from chipotle for me! This looks wonderful – and I love chipotle peppers in this dish! Great idea to combine that flavor with mac & cheese!

  2. says

    Not a huge fan of the boxed stuff.. grew up on homemade. I think one will be tested soon enough as I like the idea of that smoky, hot flav to move away from the ordinary.

    Thx for sharing.

  3. grillinfool says

    I will admit that I have a Chipotle fetish myself. It is the best pepper out there. Has the heat I like but also has flavor. Scotch Bonnets have a lot of flavor but the heat they pack is just too much….Great recipe.

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