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Chipotle Mac & Cheese

Chipotle Mac & Cheese
Beefy and bubbly, this Southwestern pasta bake heats up the dinner hour with a peppery bite. —Cyndy Gerken, Naples, Florida
8 ServingsPrep: 35 min. Bake: 30 min.

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
© Taste of Home 2013

2 of 2

Chipotle Mac & Cheese (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013