Chipotle Macaroni and Cheese

Inspiration: allrecipe's
Prep time: 20 minutes
Cook time: 60 minutes

Description: Macaroni and cheese is such a fun dish that can be transformed in so many different ways. My husband barbecues all the time and this is a great dish to go along with his main dishes.  Luckily, we can find chipotle cheddar cheese at our grocery store in the specialty cheese section. If not, just add chipotle peppers in adobo sauce.

 Ingredients:

1 (16 ounce) package elbow macaroni
3 cups milk
1/2 cup butter
1/2 cup minced onion
4 cloves garlic, minced
6 tablespoons all-purpose flour
1 teaspoon paprika
salt and pepper to taste
2 cups shredded chipotle Cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:

1. Cook pasta in large pot until cooked but still firm. Drain in Colander and set aside.
2.  Heat milk in a medium saucepan until hot but not boiling.
3. Melt butter in a 2nd saucepan, and cook the onions until translucent. Add the garlic.
4. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. 
5. 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. 
6. 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.
7. Pour the sauce over the macaroni and put in a large baking dish, and stir gently to combine.
8. If desired, add extra shredded chipotle cheese to the top. 
9. Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. 
10. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes. 

Tips and Tricks

If you can't find chipotle cheese, add 3 chopped chipotles in adobo sauce to the shredded cheese.  If you use chopped chipotles, you can decrease the spiciness by not using the chipotle seeds.

Variations