Roxy
New member
Chipotle Mac & Cheese:
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14-1/2 ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups shredded sharp cheddar cheese
1 cup ricotta cheese
One quarter cup grated Parmesan cheese
1 cup milk
1 large egg, beaten
Cooking spray
3 tablespoons dry breadcrumbs
Preheat oven to 350 degrees. Remove 1 teaspoon adobo sauce and two chipotle chiles from can, finely chop. Save remaining chiles and adobo sauce for another use. Melt butter in Dutch oven or heavy-bottom stock pot over medium-high heat and add olive oil. Add onion, green bell pepper, garlic, chipotles, and adobo sauce and cook for about 4 minutes or until the onion is tender, stir frequently.
Sprinkle in the flour and cook for about 30 seconds, stirring constantly. Reduce heat to medium and add tomatoes. Cook 3 minutes or until the thickened. Add cooked macaroni, milk, and cheddar, ricotta, and Parmesan cheeses. Stir until cheddar is melted. Spoon all of this into a 2-quart baking dish coated with cooking spray. Top with breadcrumbs and bake at 350 degrees for 30 minutes.
You can also add about 2 cups cooked chicken to make this an even heartier dish.
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14-1/2 ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups shredded sharp cheddar cheese
1 cup ricotta cheese
One quarter cup grated Parmesan cheese
1 cup milk
1 large egg, beaten
Cooking spray
3 tablespoons dry breadcrumbs
Preheat oven to 350 degrees. Remove 1 teaspoon adobo sauce and two chipotle chiles from can, finely chop. Save remaining chiles and adobo sauce for another use. Melt butter in Dutch oven or heavy-bottom stock pot over medium-high heat and add olive oil. Add onion, green bell pepper, garlic, chipotles, and adobo sauce and cook for about 4 minutes or until the onion is tender, stir frequently.
Sprinkle in the flour and cook for about 30 seconds, stirring constantly. Reduce heat to medium and add tomatoes. Cook 3 minutes or until the thickened. Add cooked macaroni, milk, and cheddar, ricotta, and Parmesan cheeses. Stir until cheddar is melted. Spoon all of this into a 2-quart baking dish coated with cooking spray. Top with breadcrumbs and bake at 350 degrees for 30 minutes.
You can also add about 2 cups cooked chicken to make this an even heartier dish.
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