Serious Heat: Stovetop Chipotle Mac and Cheese

[Photograph: Bill Brady]

If you don't already have a ready-made container of chipotle purée in your fridge, here's reason # 148 why you should. Just 1 1/2 tablespoons of chipotle purée adds a smoky heat to this easy stovetop mac and cheese recipe.

To make the chipotle purée, simply purée a jar of chipotle chiles, adobe sauce and all. Just add it to anything and everything that you want to have a sultry, smoky fix. I mix a touch into salad dressing, swirl it into cream cheese to top bagels, or stir into cooked rice. Added to this mac and cheese recipe, the chipotle brings a spicy pop to this favorite side dish.

About the author: Andrea Lynn is a freelance writer/ recipe developer who writes for Chile Pepper magazine. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at

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Serious Heat: Stovetop Chipotle Mac and Cheese

About This Recipe

Active time:15
Total time:25


  • 1/2 pound pasta shells, like conchiglie
  • 8 ounces evaporated milk
  • 1 1/2 tablespoons chipotle purée
  • 3 tablespoons butter, melted, plus 1 tablespoon
  • 2 eggs
  • 1 teaspoon mustard
  • Salt and freshly ground pepper, as needed
  • 1 1/4 cups shredded Cheddar cheese
  • 1 1/4 cups shredded American cheese


  1. 1

    Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain and reserve pasta.

  2. 2

    In a large pot, add evaporated milk and chipotle purée over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Whisk evaporated milk and chipotle purée to combine. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together. Add the reserved pasta, and cheese. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.


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