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Chipotle Mac & Cheese Recipe

Chipotle Mac & Cheese Recipe photo by Taste of Home

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Beefy and bubbly, this Southwestern pasta bake heats up the dinner hour with a peppery bite. —Cyndy Gerken, Naples, Florida

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Chipotle Mac & Cheese Recipe

Prep: 35 min. Bake: 30 min.

Yield: 8 Servings

35 30 65

Ingredients

1 package (16 ounces) spiral pasta
2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 large onions, chopped
2 large green peppers, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup 2% milk
1 chipotle pepper in adobo sauce, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese
2 tablespoons minced fresh cilantro, optional

Directions

Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain.
Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until thickened.
Drain pasta; stir into meat mixture. Divide between two greased 8-in. square baking dishes; sprinkle with cheese and cilantro if desired.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 8-10 minutes longer or until bubbly and cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60 minutes. Uncover; bake 8-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.

Nutritional Facts 1-1/2 cups equals 662 calories, 27 g fat (12 g saturated fat), 115 mg cholesterol, 850 mg sodium, 62 g carbohydrate, 7 g fiber, 43 g protein.

Originally published as Chipotle Mac & Cheese in Simple & Delicious December/January 2012, p24

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chipotle Mac & Cheese

Chipotle Mac & Cheese

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Reviewed on Feb. 19, 2012 by cmtmal

this recipe definitely has some heat.

Reviewed on Jan. 03, 2012 by jlitt

There are only two of us, so I halved the recipe. It still made a lot. I'm not worried about it being eaten, it was wonderful! We like spicy food and it had just enought heat without being to much . I will definatly make it again.