Chipotle Mac and Cheese

August 3, 2012 by Kenmore

You can spice up your traditional macaroni and cheese dish with a helping of smoky chipotle flavor.


preparation time
0 mins

cook time




10 cup water

1 tablespoons kosher salt

2.5 cup macaroni

2 tablespoons butter

1 tablespoons olive oil

1 medium onion diced

1 large chipotle in adobo sauce seeds removed and minced plus one and a half tsp. adobo sauce

2 cloves garlic minced

2 tablespoons all-purpose flour

1 teaspoons kosher salt

1.5 cup heavy cream

14.5 ounces diced tomatoes preferably Glen Muir brand

1.5 cup sharp cheddar cheese shredded

1.5 cup Monterey Jack cheese shredded

3 tablespoons butter

0.5 teaspoons kosher salt

2 cup coarse, good quality breadcrumbs

0.5 cup Parmigiano Reggiano cheese finely grated

3 tablespoons chives chopped


Cook Pasta

Pour water in a large stockpot and add the salt. Bring to a boil then add the macaroni. Cook until al dente, about 6 minutes. Drain and toss with 2 tablespoons butter.

Prepare Cheese Sauce

Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook 4 minutes or until tender. Add chopped chipotle and garlic and cook 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add milk, tomatoes and reserved 1-1/2 teaspoons adobo sauce. Cook 3 minutes or until thickened. Pour sauce over cooked pasta and add cheddar and Monterey Jack cheese; stir to combine.

Assemble and Bake

Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350 for 20-25 minutes or until bubbly. Remove from oven.

Make the Breadcrumb Topping

Meanwhile, melt the butter in a large saut pan over medium heat. Add salt. Add breadcrumbs and toast until nice and crunchy, stirring occasionally, about 2-3 minutes. Remove from heat. Add Parmigiano-Reggiano cheese.

Broil and Serve

Sprinkle breadcrumb topping over top of pasta. Return to oven and broil for 2 minutes, until topping browns. Garnish with chopped chives and serve. Recipe created by Parties That Cook


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