Smoky Chipotle Mac and Cheese

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 6
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This Smoky Chipotle Mac and Cheese combines creamy cheese with a hint of spice, making it a comforting yet exciting dish. Perfect for a cozy night in or impressing guests with a unique twist on a classic favorite.

Ingredients for Smoky Chipotle Mac and Cheese

Elbow macaroni serves as the perfect vessel for holding onto all that glorious cheese sauce. Unsalted butter and flour form the base of a classic roux, thickening our sauce to perfection. Whole milk ensures a rich and creamy texture, while shredded cheddar cheese and smoked gouda blend for a flavorful, melty experience. Chipotle peppers in adobo sauce provide that smoky kick. Panko breadcrumbs mixed with Parmesan cheese and smoked paprika create a crispy, savory crust. A touch of olive oil helps the topping brown beautifully.

Tips & Tricks

  • For a spicier kick, add an extra tablespoon of chipotle peppers.
  • Try using a mix of cheeses — Monterey Jack or Gruyère can add interesting flavors.
  • To save time, grate the cheese and mince the peppers while the pasta is cooking.

Serving Suggestions

This dish pairs wonderfully with a simple green salad dressed with a lemon vinaigrette, balancing the rich flavors with a bit of freshness. A side of roasted vegetables, such as Brussels sprouts or asparagus, would also complement the mac and cheese nicely.

Frequently Asked Questions

Can I make this mac and cheese ahead of time?
Yes, you can assemble it a day in advance and store it in the fridge. Just add a few extra minutes to the baking time if baking directly from the fridge.
Is there a way to make this dish gluten-free?
Absolutely! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free blend. Ensure the panko breadcrumbs are also gluten-free.

Smoky Chipotle Mac and Cheese Recipe Walkthrough

First, preheat your oven to 350°F (175°C) so it's ready to go when your mac and cheese is assembled. Cook the elbow macaroni according to the package instructions. Once it's al dente, drain and set it aside while you work on the sauce.

In a large saucepan over medium heat, melt the butter. Stir in the flour to form a roux, cooking it for about a minute. This will thicken your sauce without leaving any raw flour taste.

Gradually whisk in the milk, ensuring there are no lumps. Bring this mixture to a gentle simmer, allowing it to thicken slightly. Reduce the heat and add the cheddar cheese and smoked gouda, stirring until they melt into a silky, cheesy sauce.

Now for the fun part: stir in the minced chipotle peppers along with a pinch of salt and pepper. This is where the sauce gets its unique smoky heat. Add the cooked macaroni, stirring to coat each piece thoroughly with the cheese sauce.

Transfer the mac and cheese to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, smoked paprika, and olive oil. Sprinkle this mixture evenly over the mac and cheese for that wonderful crunch.

Bake in your preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Let it cool slightly before digging in, as this helps the flavors meld together beautifully.

Why You'll Love This Recipe

  • Bold and smoky flavors from chipotle peppers and smoked gouda.
  • Perfect blend of creamy and crunchy with a panko topping.
  • Easy to make yet impressive enough for dinner parties.
  • Customizable spice level to suit your taste.

Ingredients

16 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded smoked gouda
2 tbsp chipotle peppers in adobo sauce, minced
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the elbow macaroni according to the package instructions; drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Stir in the flour and cook, stirring constantly, for about 1 minute.
5. Gradually whisk in the milk, ensuring there are no lumps, and bring to a simmer.
6. Reduce the heat and add the cheddar cheese and smoked gouda, stirring until melted.
7. Stir in the minced chipotle peppers, salt, and pepper.
8. Add the cooked macaroni to the cheese sauce, stirring to coat.
9. Transfer the mac and cheese to a greased baking dish.
10. In a small bowl, combine panko breadcrumbs, Parmesan cheese, smoked paprika, and olive oil.
11. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
12. Bake for 20-25 minutes or until the top is golden brown and bubbly.
13. Let it cool slightly before serving.

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