Chipotle Macaroni and Cheese

31 Dec

12 ounces elbow macaroni

2 TBSP  butter

2 TBSP flour

1  12oz can evaporated milk

1 cup milk

1 -1/2  cups shredded Monterey Jack cheese

1-1/2 cups shredded sharp cheddar cheese

1 TBSP chopped canned chipotle pepper in adobe sauce

1/4 tsp salt

Preheat oven to 350

Lightly grease a 2 1/2 quart casserole dish; set aside. cook pasta according to package directions. In a medium sauce pan, melt butter over medium heat. Stir in flour; cook for 1 minute. Gradually stir in evaporated milk and milk. Cook and stir until slightly thickened and bubbly. Remove  from heat. Stir in 1 cup Monterey Jack cheese. 1 cup cheddar cheese, chipotle pepper and salt. Stir cheese mixture into cooked pasta.

Pour into casserole dish. Sprinkle with the remaining 1/2 cup Monterey Jack cheese and remaining 1/2 cup cheddar cheese. Bake, covered , about 30 minutes Let stand 10 minutes before serving.

Main Dish Ideas: Add 1 pound cooked pork sausage or 2 cups diced cooked ham.

Serves 6 to 8


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