Thursday, January 31, 2013

Some Like It Hot...

Their food that is! I know I do. Last night's dinner, Chipotle Mac and Cheese, had the perfect amount of spice and really hit the spot. I just love the smoky hot flavor of the canned chipotles in adobo sauce that are used in this recipe.

Here is the recipe:

Chipotle Mac and Cheese
Serves: 12 (freezes well)
Source: Aunt Kathy--thanks for the recipe!

1 16 oz. package elbow macaroni
3 c. whole milk
1/2 c. butter
1/2 c. minced onion
4 cloves garlic, minced (I love using my garlic press--so easy!)
3 chipotle chilies in adobo sauce, finely chopped (Mexican food aisle)
6 tbsp all purpose flour
1 tsp paprika
2 c. shredded extra sharp cheddar cheese
1 c. shredded monterey jack cheese


Cook the pasta in lightly salted water until al dente, about 8-9 minutes

Preheat oven to 350 degrees

Spray a 9x12 baking dish with cooking spray and put macaroni in the bottom of the dish. Put milk in a saucepan and heat over low-medium heat until hot but not boiling.

In another pan (I used my macaroni pot to save a dish that would have to be washed) melt the butter. Cook onions, garlic, and chipotles until onions are translucent. Whisk in flour 1 tbsp at a time and let cook for about 3 minutes, whisking constantly (it is super important to cook your roux, otherwise your mac and cheese will taste like raw flour). Whisk in hot milk about 1/2 c. at a time. Stir in paprika and salt and pepper to taste.

Bring the mixture to a simmer (do not boil), whisking constantly until sauce is thickened.Whisk in the cheeses about 1/2 c. at a time and stir until sauce is smooth, thick, and creamy.

Pour the sauce over the macaroni in the baking dish and gently stir to combine. Cover with foil and bake for about 40 minutes until bubbling and macaroni has absorbed some of the sauce. Uncover and bake 10-15 more minutes until the top is brown and bubbly.

We served this mac and cheese as our main dish and had steamed veggies on the side. Although the mac and cheese was not part of our healthy eating plan, it was really delicious. Plus life is all about balance right? It's not like I eat whole milk mac and cheese every day! I decided to make this recipe because I had some leftover canned chipotle chilies in adobo sauce from this spicy bean burrito recipe and I didn't want them to go to waste. By the way the spicy bean burritos are quite healthy and delicious--definitely check them out too!

P.S. Shhhh...nobody tell my pretty little red plates that they are not so good for photographing food. Their feelings would be hurt.