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.
- 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
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.
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.