CHIPOTLE MAC AND CHEESE RECIPES

Steps:

• Heat oven to 400°F.
• Cook macaroni as directed, drain.
• Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
• With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
• Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
• Use spoon to stir in 2 cups of cheese, stirring until smooth.
• Stir in minced chipotle and adobo.
• Season with salt & pepper to taste.
• Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
• Sprinkle with remaining cheese.
• Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
• Bake 15-20 minutes or until browned.
• Remove from oven and let stand 5 minutes before serving.
• You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook per package instructions until al dente. Drain pasta. Meanwhile, in a medium pot over medium heat, melt butter. Add flour and cook until light golden and smells nutty, about 2 minutes. Slowly add milk while whisking. Bring to a gentle simmer and cook, stirring, until mixture thickens, about 3 minutes more.  Add sauce from the canned chipotles en adobo, chili powder, and mustard and season with salt. Reduce heat to low and whisk in 3 cups of the cheese, a small handful at a time, until completely melted.  Add cooked pasta to cheese sauce and stir to coat well. Stir in remaining 1 ½ cups of the cheese just until combined and cheese is melty. Spoon into bowls, garnish with cilantro, and serve.