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Chipotle Macaroni and Cheese

Spice Islands®

Chipotle Macaroni and Cheese


  • Prep Time: 20 minutes
  • Total Time: 50 minutes

8 to 10 servings


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

5 chicken bouillon cubes

3 cloves fresh garlic, roughly chopped

1 tablespoon Spice Islands® Onion Powder

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

1/4 cup Argo® 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 Spice Islands® 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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