Chipotle Macaroni And Cheese

Ingredients

• Servings: 8
• 1 pound elbow macaroni, cooked according to package directions
• sauce:
• 1 quart half and half, divided
• 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
• 5 chicken bouillon cubes
• 3 cloves fresh garlic, roughly chopped
• 1 tablespoon spice islands® onion powder
• 1/2 teaspoon spice islands® fine grind black pepper (optional)
• 1/4 cup argo® or kingsford's® corn starch
• 2 cups shredded monterey jack cheese
• 2 cups shredded pepperjack cheese
• topping:
• 1 cup shredded pepper jack cheese or sprinkle with spice islands® paprika

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f.
• blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. remove from heat.
• gradually stir in cheeses until melted. add cooked pasta and stir until blended. pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
• bake for 25 to 30 minutes or until browned and bubbly around edges.