Chipotle Mac and Cheese | Midwest Living

Chipotle Mac and Cheese

Chipotle Mac and Cheese

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Bake 30 mins
  • Stand 10 mins

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In case two kinds of cheese and a pound of sausage aren't enough to transform a pot of mac and cheese, hopefully chipotle pepper will do the trick.


  • 12 ounces dried medium shell pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 12 - ounce can evaporated milk
  • 1 cup milk
  • 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
  • 1 tablespoon chopped canned chipotle pepper in adobo sauce
  • 1/4 teaspoon salt
  • 1 pound bulk pork sausage or uncooked chorizo sausage, cooked and drained, or 2 cups diced cooked ham


  1. Preheat oven to 350 degrees F. Lightly grease a 2- to 2 1/2-quart casserole; set aside. Cook pasta according to package directions; drain. Return to pan.
  2. Meanwhile, in a medium saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Gradually stir in evaporated milk and milk. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in 1 cup of the Monterey Jack cheese, 1 cup of the cheddar cheese, the chipotle pepper, and salt. Stir cheese mixture into cooked pasta. Stir in cooked sausage.
  3. Transfer mixture to the prepared casserole. Sprinkle with the remaining 1/2 cup Monterey Jack cheese and the remaining 1/2 cup cheddar cheese. Place casserole on a baking sheet. Bake, covered, about 30 minutes or until bubbly. Let stand for 10 minutes before serving.


  • 2-QT

Nutrition Facts

(Chipotle Mac and Cheese)

Servings Per Recipe 6, sodium (mg) 401, pro. (g) 16, cal. (kcal) 348, chol. (mg) 64, Fat, total (g) 19, carb. (g) 28, sat. fat (g) 11, fiber (g) 1

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