chipotle mac and cheese recipe

Written ByJenny Smyth Posted on
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The Best chipotle mac and cheese recipe

I’ve been experimenting with different mac and cheese recipes for my family, and I stumbled upon this amazing chipotle mac and cheese recipe that has become a staple in our household. The combination of the creamy pasta, smoky chipotle peppers, and sharp cheddar cheese is a match made in heaven.

My kids love it because it’s not too spicy, and my husband appreciates the fact that it’s a hearty, filling meal that’s perfect for any occasion. I’ve even started serving it at family gatherings, and everyone always raves about it.

As a busy mom, I love that this recipe is quick to make and can be customized to suit our tastes. Plus, it’s surprisingly healthy considering how rich it tastes – the chipotle peppers add a boost of antioxidants and the cheddar cheese provides calcium.

I’ve found myself making this recipe at least once a week, and I’m excited to share it with you so you can enjoy it as much as we do! My family loves when I serve this dish because it’s always a crowd-pleaser – everyone gets seconds (and sometimes thirds!)

It’s become a staple in our household because it’s easy to make, delicious, and nutritious. The combination of flavors is incredible – the smoky heat of the chipotle peppers pairs perfectly with the creamy pasta and sharp cheddar cheese.

This recipe is perfect for busy weeknights or special occasions alike.

Chipotle Mac and Cheese

4.8 from 885 votes

This creamy mac and cheese gets a spicy twist with smoky chipotle peppers in adobo sauce. The rich cheese sauce coats every piece of pasta for a comforting dish with a kick.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

8 oz elbow macaroni
1 tbsp salt for pasta water

For the Chipotle Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 to 2 chipotle peppers in adobo sauce, minced
1 tsp adobo sauce from the can
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

For the Topping

1/2 cup panko breadcrumbs
1 tbsp melted butter
2 tbsp chopped fresh cilantro (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, then drain in a colander and set aside.
3Preheat the oven to 375°F.
4In a medium saucepan over medium heat, melt the butter.
5Whisk in the flour and cook for 1 minute until the mixture is bubbly and golden, stirring constantly.
6Gradually pour in the milk while whisking continuously to prevent lumps.
7Cook over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
8Reduce the heat to low and add the shredded cheddar, Monterey Jack, minced chipotle peppers, adobo sauce, salt, black pepper, and garlic powder.
9Stir until the cheese is fully melted and the sauce is smooth, about 2 minutes.
10Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
11Pour the mixture into a greased 8×8 inch baking dish and spread it into an even layer.
12In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are moistened.
13Sprinkle the breadcrumb mixture evenly over the mac and cheese.
14Bake in the preheated oven for 20 to 25 minutes until the top is golden brown and the sauce is bubbly around the edges.
15Let it rest for 5 minutes before serving, then garnish with cilantro if desired.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
Wooden spoon
8×8 inch baking dish
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 80mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

Adjust the heat by using one or two chipotle peppers. For a milder version, remove the seeds from the peppers before mincing. This dish can be assembled ahead and refrigerated; add 5 minutes to the baking time if starting cold.

This chipotle mac and cheese recipe has become a staple in our household because it’s easy to make, delicious, and nutritious.

The combination of flavors is incredible – the smoky heat of the chipotle peppers pairs perfectly with the creamy pasta and sharp cheddar cheese.

One of my favorite things about this recipe is how versatile it is – serve it as a main course or side dish, or even use leftover pasta as a topping for tacos or salads.

❓ Frequently Asked Questions About Chipotle Mac and Cheese

Q: What type of pasta is best for this recipe?

The best type of pasta to use for this recipe is elbow macaroni or shells – they hold onto the cheesy sauce perfectly.

Q: Can I substitute regular chili peppers for chipotle peppers?

No, regular chili peppers won’t provide the same smoky heat as chipotle peppers – if you want to make this recipe without the heat, you can omit them altogether.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.

Q: Can I make this recipe vegan?

No, traditional mac and cheese recipes rely on dairy products – you’ll need to substitute these with vegan alternatives to make this dish plant-based.

Q: Why do you use cheddar cheese specifically?

I use cheddar cheese because its sharp flavor pairs perfectly with the smoky heat of the chipotle peppers – feel free to experiment with other cheeses if you prefer!

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