Chipotle Mac & Cheese Recipe
Chipotle Mac & Cheese Recipe photo by Taste of Home
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Chipotle Mac & Cheese Recipe

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Beefy and bubbly, this Southwestern pasta bake heats up the dinner hour with a peppery bite. —Cyndy Gerken, Naples, Florida
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 8 servings


  • 1 package (16 ounces) spiral pasta
  • 2 pounds ground beef
  • 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

Nutritional Facts

1-1/2 cups: 662 calories, 27g fat (12g saturated fat), 115mg cholesterol, 850mg sodium, 62g carbohydrate (6g sugars, 7g fiber), 43g protein.


  1. 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.
  2. 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.
  3. Drain pasta; stir into meat mixture. Divide between two greased 8-in. square baking dishes; sprinkle with cheese and cilantro if desired.
  4. 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.
  5. 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: 2 casseroles (4 servings each).
Originally published as Chipotle Mac & Cheese in Simple & Delicious December/January 2012, p24

Full-Bodied White Wine

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

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cmtmal User ID: 6410725 103254
Reviewed Feb. 19, 2012

"this recipe definitely has some heat."

jlitt User ID: 1723294 211457
Reviewed Jan. 3, 2012

"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."

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