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Side Dishes

Chipotle Macaroni and Cheese

  • 20m serving time
  • 40m cooking time
  • 10 food portion(s)

Chipotle Macaroni and Cheese

Made with Maizenaku



  • 1 pound elbow macaroni, cooked according to package directions


  • 1 quart half and half, divided
  • 1 to 2 chipotle peppers from canned chipotle in adobo sauce
  • 3 chicken bouillon cubes
  • 3 cloves fresh garlic, roughly chopped
  • 1 tablespoon onion powder
  • 1/2 teaspoon black fine grind pepper
  • 1/4 cup maizenaku
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (8 ounces) shredded pepper Jack cheese


  • 1-2 to 2 cups pepper Jack cheese
  • OR sprinkle with paprika


  1. Preheat oven to 350°F. Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in blender or food processor until well blended. Pour into a large saucepan and add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat.
  2. 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 topping.
  3. Bake for 25 to 30 minutes or until browned and bubbly around edges.
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