Smoky Chipolte Macaroni and Cheese

I found this unique macaroni and cheese recipe on Plain Chicken and knew I had to try it.  Plain mac & cheese doesn’t really excite me but the smoky description on this one enticed me.

By no means is this creamy mac & cheese a light recipe.  The ingredients are pretty fattening but that’s probably why it tastes so darn good!  I loved the smoky flavors of the smoked cheeses combined with the chipotle powder.

I will definitely make this recipe again and maybe even for a family picnic.  If you’re looking for a good comfort food, this is a definite must try.

Smoky Chipotle Macaroni and Cheese

Ingredients:

1 lb cavatappi pasta
2 teaspoons salt
1 teaspoon onion powder
1/2 cup unsalted butter (1 stick)
3 tablespoons all purpose flour
2 cups heavy cream
2 cups half and half
2 teaspoons kosher salt
1 teaspoon white or black pepper (ground)
8oz block of smoked swiss cheese (shredded)
8oz block of smoked cheddar cheese (shredded)
1 Tbsp dried chipolte chili (chipotle chili powder)
3/4 cup panko

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 – 9 minutes.

3.  Drain pasta and cool under cold running water. Pasta should be slightly firm.

4.  Melt butter in a large sauce pot over medium heat. Add onion powder and flour.  Cook 1 – 2 minutes but do not brown.  Add cream, half and half, kosher salt, chipotle powder and pepper.

5.  Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minutes.  Blend cheese into sauce and add cooked pasta.

6.  Pour pasta and sauce into a 9 x 12? baking dish. Sprinkle top of pasta with panko bread crumbs. Bake for 20 minutes.

Tagged as: cheese, pasta