Smoky Chipotle and Cheddar Mac
Indulge in the rich, smoky flavors of this *Smoky Chipotle and Cheddar Mac*—a hearty twist on a classic comfort food. This creamy baked mac and cheese combines tender elbow macaroni with a luscious cheese sauce made from sharp cheddar and smoked gouda, perfectly balanced with the bold kick of chipotle peppers in adobo. A hint of garlic, smoked paprika, and black pepper elevates the flavor profile, while a golden, crunchy panko breadcrumb topping adds an irresistible texture. Ready in just under an hour, this dish is a crowd-pleaser ideal for weeknight dinners or gatherings. Serve it fresh from the oven with a sprinkle of parsley for a touch of color and freshness. Perfect for mac and cheese lovers looking for a smoky, slightly spicy adventure!
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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
- 3 cups Sharp cheddar cheese, shredded
- 1 cup Smoked gouda, shredded
- 2 tbsp Chipotle peppers in adobo sauce, finely chopped
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Parsley, chopped (optional, for garnish)
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.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or butter.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until golden and bubbling.
Slowly pour in the milk and heavy cream, whisking constantly to combine. Continue cooking until the mixture has thickened, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese and smoked gouda one handful at a time, allowing each addition to melt fully before adding the next. Stir in the chipotle peppers, garlic powder, smoked paprika, salt, and black pepper.
Combine the cooked macaroni with the cheese sauce in a large bowl, stirring until the pasta is fully coated. Pour the mixture into the prepared baking dish and spread into an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 188.1 g | 940% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 374.5 g | 136% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 53.2 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4162 mg | 320% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1778 mg | 38% | |
*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.
