Chipotle Macaroni and Cheese
Get ready to elevate your comfort food game with this smoky, creamy Chipotle Macaroni and Cheese! This bold spin on a classic features al dente elbow macaroni bathed in a velvety, flavor-packed cheese sauce made with cheddar, Monterey Jack, and Parmesan. A hint of smoky paprika and Dijon-style ground mustard rounds out the flavors, while chopped chipotle peppers in adobo sauce bring a spicy, smoky kick that's simply irresistible. Perfected with a crispy breadcrumb topping and baked to golden perfection (optional, but highly recommended), this dish is a surefire crowd-pleaser for weeknight dinners or special occasions. With its blend of creamy, spicy, and smoky notes, this chipotle mac and cheese will add flair to any table!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Smoked paprika
- 0.5 tsp Ground mustard
- 0.5 tsp Garlic powder
- 2 tbsp Chipotle peppers in adobo sauce (chopped)
- 2 cups Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Breadcrumbs (for topping, optional)
- 1 tbsp Olive oil or melted butter (for topping, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and slightly golden, creating a roux.
Gradually whisk in the milk and heavy cream, making sure the mixture is smooth. Cook, stirring frequently, until the mixture begins to thicken, about 3-4 minutes.
Stir in smoked paprika, ground mustard, garlic powder, and chopped chipotle peppers with adobo sauce. Season the mixture with salt and black pepper to taste.
Lower the heat and add the shredded cheddar, Monterey Jack, and Parmesan cheeses to the sauce, one handful at a time, stirring until completely melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated in the sauce.
If desired, transfer the macaroni and cheese to a greased, oven-safe baking dish. Combine breadcrumbs with olive oil or melted butter and sprinkle the mixture over the top.
Optional step: Broil the dish on high for 2-3 minutes, or until the topping is golden and crispy.
Serve the Chipotle Macaroni and Cheese warm, garnished with additional cheese or a small sprinkle of smoked paprika, if desired.
Nutrition Facts
Calories |
5452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.0 g | 410% | |
| Saturated Fat | 186.6 g | 933% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 6532 mg | 284% | |
| Total Carbohydrate | 416.1 g | 151% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 57.8 g | ||
| Protein | 218.2 g | 436% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4727 mg | 364% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
