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Chipotle Macaroni and Cheese

  • Beginner
  • 8 to 10 servings
  • 25 min
Baking Success Or Baking Mess


1 pound elbow macaroni, cooked according to package directions
1 quart half and half, divided
1 to 2 chipotle peppers from canned chipotle in adobo sauce
3 chicken bouillon cubes
3 cloves fresh garlic, roughly chopped
1 tablespoon onion powder
1/2 teaspoon black fine grind pepper
1/4 cup Fleischmann's® Corn Starch
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded pepper Jack cheese
1 to 2 cups pepper Jack cheese
OR sprinkle with paprika


Preheat oven to 350°F.

Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in blender or food processor until well blended.

Pour into a large saucepan and add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat.

Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with topping.

Bake for 25 to 30 minutes or until browned and bubbly around edges.

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