This recipe is a clear-cut argument for adding pureed chipotle into pretty much anything. The simple addition here adds such depth of flavor that if you like spicy foods at all, you’ll wonder where this mac & cheese was in your life. It’s quickly become a must-have for any party we throw that involves plenty of people to help eat it, because really, if I made it for just Nick and I, I’d eat the whole pan!!
+ 1 package of whole wheat pasta (12-16oz or so)
+ 1 can of chipotle peppers in adobo sauce (see below for details on what to do with it)
+ pat of butter
+ 1 tablespoon whole wheat pastry flour
+ 1 1/2 cups milk (your choice of type, I generally use nonfat cow’s milk because that’s the standard in our kitchen; you may or may not want to add a little cream if you use nonfat)
+ 4-5 cups of grated cheese (I love using a mild white cheese that melts really well such as monterey jack)
+ salt & pepper, to taste
In case you’re not sure what chipotle peppers look like, here’s what to look for at the store:
1. Put your water on to boil and get that pasta cookin! (According to your package directions, of course.) Drain when cooked.
2. Process your can of chipotle peppers in a food processor until relatively smooth (it’ll always be a little lumpy; that’s OK). Set aside. (By the way, you’re going to end up with leftover chipotle after this; I suggest you store it in an airtight container and then add a little into some of your dishes here or there.)
3. Heat the butter in a pan (it’ll eventually hold all of the cheese sauce, so pick something with high-ish walls). When melted, add your flour and whisk around until incorporated. (Congrats, you just made a roux, you’re practically Julia Child!) Let the mixture cook for a few minutes, being careful not to burn it.
4. Add your milk, whisking it all together well.
5. Add your processed chipotle, and whisk together again. Now, if you’re like me and like things pretty darn spicy, you’ll want to add 4-5 tablespoons of the pureed chipotle. If you just like a little warmth but nothing outrageous, add 1 tablespoon, just to be on the safe side. If you’re not sure that you can take it, but kinda want to find out, add 3 and wish for the best. If you can’t handle any spice, step away from the chipotle! (But you sure can make it without the chipotle and it’d still be a kick-ass mac & cheese.)
6. Start adding in your cheese a little bit at a time, letting it melt between each addition.
7. *droool*
8. Once your cheese is all incorporated, and you may or may not have dipped a tortilla chip in to make sure it’s delicious, add some salt & pepper, turn the heat off and add your pasta to your sauce (or add the sauce to the pasta, depends which is the bigger pot/bowl). I call this the rivers of cheese. (Anyone know a good real estate agent so I can buy a house on the banks of this river?!)
9. Mix everything up so it’s all good and cheese-covered.
10. Put the whole thing into a lightly oiled/buttered baking dish, covering with a little more cheese on the top if you’re into that sort of thing (I’m betting that you are if you’ve gotten this far!).
11. Bake at 400 degrees for 15-20 minutes, until the top is cooked as you like it (longer cooking time = crispier top). Let it rest for at least 5 minutes before digging into it.
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