I was searching for a brand-new salad dressing with a distinctive flavor that couldn’t be purchased in a store. In addition to satisfying the demand, this wasabi vinaigrette tastes fantastic with practically any type of meat or fish, including beef, chicken, shrimp, salmon, and tuna. In the refrigerator, this keeps well.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 3-quart dish |
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 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 pepper Jack cheese
- 1 cup shredded pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13×9-inch pan.
- Blend 2 cups half and half, chipotle pepper, 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 until very thick, about 1 minute. Remove from heat.
- Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
- Bake until browned and bubbly around edges, 25 to 30 minutes.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 18 g |
| Sodium | 986 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly and it was wonderful!! Just spicy enough without being overpowering. I will make this again!
Some of my family cannot do a lot of spice so I substituted the chipotle peppers with Mrs Dash Southwest Chipotle seasoning blend. The whole bottle. It adds amazing flavor and smokiness. It’s a friend and family favorite!! I even catered a wedding of 200 with this recipe. Not a noodle was left!!!
Pretty much an ideal side dish for some nice bbq brisket
My family loved it!
No changes made but I will add additional chipotle peppers next time as my children wanted it spicier.
I only used 4 of the 5 suggested boullion cubes, and it was still overwhelmingly salty. The flavor overpowered the chipotle. Next time I’d only use 2 cubes. Also, they tore up my food processor – I would add them straight to the cream mixture on the stove rather than blending. Chipotle is of course to taste, but if it’s a flavor you enjoy I’d do at least two.
It’s Hatch pepper time!
One of our favorites, what a great twist on Mac and cheese!
I made this recipe as written, and it was okay, but not great. It was better after we added crispy onions, but I don’t think I’ll make it again.
I added three or four of the peppers instead of just the one. Delicious! Definitely a keeper.
very good. the only change i made was i added an additional chipotle pepper – that was it. it had a nice little kick but nothing you’ll regret. i used cheese for the topping not paprika. i’ll be making this again
added sauteed ham bits
This is how macaroni and cheese should always be!!! So delicious! I can’t eat the plain stuff anymore, haha! I did the 1/2 monterey jack, 1/2 pepperjack but had to add 1 more chile and LOTS of spicy adobo sauce to the cheese mixture in order to taste the heat. I think next time I will probably try all pepperjack cheese and 2-3 chiles total. I took the suggestion of others and fried a pound of bacon to “crumble” on top, then added a layer of breadcrumbs and then sprinkled smoked paprika on top of that. Soooooo good!! It is rich and decadent, smokey, spicy, warm and stick-to-your-ribs good!! I might try adding chicken next time as some others have done for a complete meal. And it will definitely be going on my Thanksgiving menu for next year!!!
So I went to a smoke-out challenge with the top brisket,pulled pork, etc smoker masters in the world and one of the vendors was selling chipotle Mac and cheese (odd) and I have been trying to recreate it ever since. Let me first say that I have made this more than a few times – as the recipe is stated it is delicious. 5 stars. If you are like me and like heat, I will tell you that even adding 2 chipotle peppers to the recipe rather than 1 didn’t even get a comment from my 7 year old who complains if something had too much pepper even. Kids love it and it’s great. If you really want to spice it up – use three Chiles and a pinch of cayenne Into the sauce before adding the cheese(only takes a pinch) and then finish it off in the smoker rather than the oven. You will be in for an unbelievable treat and never would you have thought anyone would compliment Mac and cheese so much. Killer recipe killer Mac thank you for sharing it
Didn’t use poblano peppers & it still turned out delicious.
Was delish!!! I didn’t add all of the chipotle peppers as not all of my family enjoy the loveliness of spicy. I would bake it more 20-25 min. I took my batch out a little late and it became a tiny bit dry. Still delicious though! Love this recipe! I’ll be making it again!
Creamy and delicious!! This is not your mamma’s mac ‘n cheese. Thank you for the recipe.
I like to add cooked smoked sausage. Great Fall comfort food for football Saturdays.
Perfect as is. No changes and my family loved the subtle spice!
to be fair, I only used the “cheese sauce” portion of this recipe, and then put it with a baked broccoli and rice casserole that I created. I just had to rate this anyway cuz I was pleasantly surprised that after baking in the oven for an hour at 350* this cheese sauce was still creamy! And this was never mixed into the rest of the casserole. I covered everything with this cream sauce. I know if I had made a “normal” white sauce made with flour as a base It would have been a totally different outcome. oh, i did replace all the cheese with Velveeta, so maybe that made the difference. Yes, it was flavorful ( even without the peppers and all that spicy stuff— just as a plain cheese sauce it was outstanding. Yes, I will make the recipe as written one day and review that, too~
Oh. My. Gosh. This stuff is AWESOME!!! I made it according to the directions minus the onion powder, because I didn’t have any, and I cut the amounts in half (just me and the hubby). This reminded me of the shrimp fettuccine we get at our local Cajun restaurant! So, so, so good! I opted for a crushed cracker with butter topping with a little smoked paprika mixed in. Will definitely be making this again!