Monday, April 30, 2012

Chipotle Mac and Cheese


There are 4 reasons why I love this dish.

1. It's easy.
2. You use only ONE pot for the entire dish.
3. It's delicious.
4. It's mac and cheese. The end.

In all seriousness, please don't be scared off by the addition of the chipotle pepper. You only use one and it adds a nice smokyness and heat in the background. Nothing too crazy hot. And I'm quite the weenie. On the flipside, if you want spice add more peppers.

While the cotija cheese is optional, I think it's a delicious addition at the end.

(psst - The original recipe included chopped cooked bacon on top as well. I did intend to add that, because I lurve me some bacon, but I didn't have any thawed. It was delicious without but add it if you want to. And you know you want to...)

Chipotle Mac and Cheese
2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped (optional)
1 tablespoon of butter or cooking spray

Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter or cooking spray. Add the dry pasta.

In a blender (or using your immersion blender), mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.

Source: Homesick Texan

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