Spicy Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The addition of chipotles in adobo (the latest craze as far as ingredients go) lends a subtle heat and contrast to one of our most popular comfort foods. This recipe is adapted from the Purple Palm Restaurant in Palm Springs, CA. Ingredients:
1 lb macaroni |
1 tablespoon butter |
1 tablespoon flour |
1 cup milk |
1 cup heavy cream |
2 tablespoons chipotle chiles in adobo, pureed (pureed using a food processor or blender) |
1 lb cheddar cheese, grated (about 5 cups) |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Bring a large pot of salted water to a boil; cook macaroni according to package directions; drain.
3. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour and cook, while stirring to form a smooth paste.
4. Whisk in milk and cream, and once smooth, whisk in chipotle puree.
5. Next, stir in all but 1/2 cup of the cheese, a little at a time, until melted.
6. Season with 1 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
7. Remove from heat and stir in cooked macaroni.
8. Transfer macaroni and cheese to a casserole or 8 inch square baking dish; sprinkle reserved cheese over top.
9. Place macaroni and cheese in the oven and cook until the top is golden brown and the cheese is melted and bubbly, about 20 minutes.
10. Cool slightly before serving.
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