Chipotle Mac and Cheese

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My fabulous friend Lisa made this amazing dish, so of course I grabbed the recipe from her. This is really, really good. It almost gets a 9. It’s probably an 8.8; it’s the best homemade mac and cheese I’ve ever had. She got the recipe originally from someone named Galo Ramirez in our stake, and I am not sure whether it is originally his, or it came from somewhere else. In other words, I’m doing the very best I can to document the original designer of this fantastic food. It’s a winner!! The only thing she said she did differently is that she used smoked gouda instead of smoked cheddar. I think I might do the same thing.
Chipotle Mac and Cheese
1 lb pasta (cavatappi or curly)
2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup onion, 1/2 inch dice
1/2 cup unsalted butter (1 stick)
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper (ground)
3/4 lb smoked cheddar cheese, grated
1/4 lb cheddar cheese, grated
1 tablespoon vegetable oil
1 teaspoon dried chipotle powder (chipotle chili powder)
3/4 cup panko
Preheat oven to 350 degrees F.  In a large pot, bring 1 gallon of water to boil.  Add 2 teaspoons salt and pasta and cook for 8-9 minutes.
Drain pasta and cool under cold running water.  Pasta should be slightly firm.  Toss drained pasta in oil and reserve.
Melt butter in a large sauce pot over medium heat.  Add onions and sauté for 4-5 minutes.
Add flour and cook 1-2 minute but do not brown.
Add cream, half and half, kosher salt and white pepper.
Bring pot to a simmer.  Cook until sauce is thick, about 5-6 minute.  Blend cheese into sauce and add cooked pasta.
Pour pasta and sauce into a 9x12 baking dish. Reserve
In a saute pan over medium-high heat, add oil and chipotle chili powder.  Hear for 30 seconds, until pan starts to smoke.  Remove from stove and stir in bread crumbs
Sprinkle bread crumbs over the pasta and bake for 15-20 minute until golden.  Cool slightly before serving.

























Comments

  1. StefMarch 7, 2015 at 6:09 PM

    So here is a "not as fat" version that I tried tonight. I can't call it "low fat", because this still has a lot of calories in it.
    First, I put in 3 TBS of butter and 3 TBS of oil in the sauce instead of 1 stick of butter. Also, I used 1/3 lb. smoked gouda and probably 1/2 C. grated cheddar cheese instead of the whole pound of cheese. Next, I used 4 cups of half and half and only one cup of cream. Next time I will use 3 cups of half and half and 2 cups of milk and I think I'll add a bit more cheese. This version was still really good- Jared and I both gave it an 8.

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  2. thejohnmfamilyApril 6, 2015 at 1:08 PM

    So, perfect for company is 3 T. butter and 3 T. oil, then 2 cups cream and the rest whole milk. Also, this sauce doesn't thicken a ton, so keep that in mind. I also used 1 1/2 lbs. of pasta and it was PLENTY of sauce for me in that each pasta was covered thoroughly and there was sauce at the bottom of the place still leftover. Also, 1/2 tsp. of white pepper was plenty, and the oil with the chipotle will burn easy, so be careful.

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  3. thejohnmfamilyJanuary 9, 2017 at 5:45 PM

    OK, for my family I did 2 T. butter and 4 T. oil, a bit more onion, only 1 cup of cream and the rest milk, and then did about 1 /34 lb. of pasta and put it in two 9x13 pans. I doubled the bread crumbs, and it was fantastic.

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