Wednesday, December 7, 2016

Chipotle Macaroni and Cheese


I have recently acquired a taste for Chipotle Pepper in Adobo Sauce and I am putting them in everything, it adds a smokey and slightly spicy taste to all kinds of food.

My Husband was cooking a Prime Ribeye for dinner and it was a nice sunny end of summer evening, so I decided to make some decadent Macaroni and Cheese to go with it, adding the Adobo Sauce really made the dish, I highly recommend this recipe!  Next time I am going to add more heat with some diced Jalapeno's and perhaps green onions.

Ingredients:

1 1/2 cups elbow macaroni
3 tablespoons butter or margarine (we used grass fed butter)
3 tablespoons all purpose flour (organic)
2 cups milk (not skim)  (I was out of milk so I used half and half cut with water)
1/2 teaspoon each salt and pepper
2 cups of shredded cheese (I had leftover shredded cheddar and mozzarella cheese)
2 tablespoons of Adobo Sauce

Instructions

Bring a pot of water to a boil; add a generous sprinkling of salt the pasta. When the pasta is almost done but still firm, drain it, rinse with cold water to stop the cooking and set aside. (I cooked one minute under the package instructions)

While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it's done.

Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.

Add the milk and the adobo and whisk to remove any lumps and add the salt and pepper.

Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.

Stir in the cheese and whisk until smooth and melted. Turn off the heat.

Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8x8 pan works pretty well)

Bake at 350 degrees for approximately 40-45 minutes until browned and bubbly.


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