Chipotle Gouda Mac And Cheese Recipes

BAKED MAC & CHEESE W/ GOUDA

Steps:

• Preheat oven to 350°F.
• Bring a large pot of water to a boil. Spray a shallow 8x8 baking dish; set aside.
• Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente.
• Drain pasta, rinse with cold water, drain and return to pot.
• While pasta is cooking, melt butter in a large saucepan over medium. Whisk in seasonings; then whisk in flour to form a thick paste.
• Slowly whisk in milk. Bring to a low boil; reduce heat to low, and simmer until sauce is thickened, 2 to 3 minutes. Remove from heat.
• To baking dish, layering:.
• Add 1/2 of cooked macaroni. Add 1/2 of sauce, 1/2 of each cheese. Repeat and top with cheeses.
• Can be made several hours in advance, covered and refrigerated until time to bake.
• Bake covered for 15-20 minutes.
• Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
• *If refrigerated, additional time may be needed until it is bubbly and slightly browned.
• Cool 5 minutes before serving.
• *Notes: I use a packet of G. Washington Golden seasoning instead of salt & pepper. If you can find it, it is a great universal seasoning for sauces.
• April 2012, EDIT TO ADD: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. At times I have added a bit more milk than recommended because the under cooked macaroni will absorb some of the milk. IMO a little creamier is better than too dry.

SMOKY CHIPOTLE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

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.

CHIPOTLE SMOKED GOUDA MAC N' CHEESE

Steps:

• Preheat the oven to 350 degrees. Butter 9"x12" baking pan.
• Cook the pasta in salted water to al dente, then drain and set aside. (Do not rinse the pasta. Rinsing washes away all of the precious remaining cooking liquid that actually helps your sauce stick to the cooked noodles.).
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook for around five minutes, stirring continuously. Add in the chopped chipotle peppers with the additional adobo sauce and whisk to combine. Stir in the milk and cream and simmer for about ten minutes. Add the shredded cheese and stir to melt until smooth and creamy.
• Add the pasta to the cheese sauce and stir to evenly coat. Transfer the macaroni and cheese to a large casserole dish and set aside.
• In a small bowl, combine the panko, salt, paprika, cumin, garlic powder and cayenne then add in the melted butter and stir to combine with a fork. Top the macaroni and cheese with the spiced panko mixture.
• Bake in the preheated oven for 25 - 30 minutes, or until the top is golden brown and the cheese is bubbly.

CHIPOTLE GOUDA MAC AND CHEESE

Steps:

• Preheat oven 375 degrees F. Melt butter in saucepan on low heat. Remove from heat, blend in flour, salt and pepper. Add milk, and place back on burner at low heat; stirring constantly until sauce thickens slightly and is smooth. Add cheese, heat until melted, stirring occasionally. Combine cooked macaroni and cheese sauce in a 2-quart oven safe casserole dish. Bake for 20 minutes.