Chipotle Bacon Mac And Cheese Recipes

RED HOT CHIPOTLE BACON MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses.
• Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
• Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
• Bake in preheated oven until bubbly, about 20 minutes.
• Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.

CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC

Steps:

• Preheat oven 350.
• Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
• While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
• To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
• For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.

CHIPOTLE MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.
• Melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
• Pour the sauce over the macaroni in the baking dish, and stir gently to combine. Cover the dish with foil.
• Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes.