This year I made two dishes--a kid friendly version and a kicked-up adult version. It's the first time I've made chipotle mac & cheese and I must say, it was divine! Worthy of Noel Divine....if you're a WVU fan. I hope you take the time to make some homemade mac & cheese for your family. It's a gift of love all wrapped up in cheese!
Enjoy!
Janie
Homemade Chipotle Four Cheese Macaroni & Cheese
8 tablespoons (1 stick) unsalted butter, plus 1 Tbsp. more for dish
1 1/2 cups Panko bread crumbs
5 1/2 cups heavy cream [may substitute 2% or 1% milk]
1/2 cup all-purpose flour
2 teaspoons sea salt
Fresh cracked black pepper
2 cups extra sharp yellow cheddar cheese
2 cups extra sharp white cheddar cheese
1 cup grated swiss cheese
1 cup grated Pecorino Romano cheese
2 whole Chipotles in adobo sauce
Smoked Paprika
1 pound elbow macaroni
1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place Panko breadcrumbs in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with breadcrumbs, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat heavy cream. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot whipping cream. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, black pepper and 1 cup extra sharp yellow cheddar, 1 cup extra sharp white cheddar, 1 cup swiss and 1 cup Pecorino Romano cheeses. Stir until smooth. Pour approxiamtely 1 cup of cheese sauce into a food processor. Remove 2 chipotle in adobe sauce from can and place in food processor. Process until the chipotles are mixed throughout cheese sauce. Place cheese sauce back in pan with remaining sauce and stir until completely incorporated. [You may add more if you like your food very spicy. I found that 2 whole chipotles gave enough kick to the dish without drowning out the other flavors]
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1 cup of extra sharp yellow cheddar cheese, 1 cup of extra sharp white cheddar and breadcrumbs over top. Lightly sprinkle top with smoked paprika. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
