ARGO®, KARO®, FLEISCHMANN'S® Recipe ‹ Chipotle Macaroni and Cheese

Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.

Ingredients

• 1 pound elbow macaroni, cooked according to package directions
• 1 quart half and half, divided
• 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
• 5 cube (blank)s chicken bouillon cubes
• 3 cloves fresh garlic, roughly chopped
• 1 tablespoon Spice Islands® Onion Powder
• ½ teaspoon Spice Islands® Fine Grind Black Pepper
• ¼ cup Argo® OR Kingsford's® Corn Starch
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded pepperjack cheese
• 1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
3. Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
4. Bake for 25 to 30 minutes or until browned and bubbly around edges.

Nutrition Facts

• calories556
• carbohydrateContent44.2 g
• cholesterolContent98.4 mg
• fatContent31.5 g
• fiberContent1.6 g
• proteinContent23.3 g
• saturatedFatContent18.4 g
• sodiumContent986.2 mg
• sugarContent1.8 g