Smoky Chipotle Mac and Cheese

Smoky Chipotle Mac and Cheese

11
blancdeblanc 35

"Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick."

Ingredients

45 m {{adjustedServings}} servings 758 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 758 kcal
  • 38%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 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.
  3. Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
  4. Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
  5. Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
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Reviews

11
  1. 13 Ratings

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Soooo yummy! I couldn't resist adding some green onion and bacon. I'm not sure it would have fit in my 2 qt casserole pan...I just baked it in the 5 qt pot that I boiled the pasta in. Next time ...

Really good mac and cheese!I doubled the chipotle peppers and added bacon and some spices. Everyone loved it...I will definitely make this again. Thanks for the recipe!

As I was saying before, I did not have the cheese soup so I used shredded Parmesan and cheddar in the sauce with whole milk. All I can say is this recipe is better than I have ever made before....