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Chipotle Mac & Cheese Recipe

Chipotle Mac & Cheese Recipe

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. YIELD: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 shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional


  • 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).

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.

Reviews for Chipotle Mac & Cheese

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Reviewed Feb. 19, 2012

"this recipe definitely has some heat."

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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