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"The belly rules the mind."--Spanish Proverb

Chipotle Stovetop Mac n' Cheese Recipe

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This recipe for Chipotle Stovetop Mac n' Cheese is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb pasta (shells, rotini, or cavatappi work well)
8 oz evaporated milk
1 1/2 T chipotle purée (see note)
3 T butter, melted, plus 1 tablespoon
2 eggs
1 tsp mustard
Salt and freshly ground pepper, as needed
1 1/4 C shredded Cheddar cheese
1 1/4 C shredded American cheese
Directions:
Directions:
1) Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain and reserve pasta.
2) In a large pot, add evaporated milk and chipotle purée over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Whisk evaporated milk and chipotle purée to combine.
3) Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together. Add the reserved pasta, and cheese. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter.
Personal Notes:
Personal Notes:
Purée a jar of chipotle chiles, adobe sauce and all, in a food processor or blender. Totally worth keeping this in your fridge. I mix a touch into mayo for sandwiches, stir into cooked rice or soup, or use it in steak tip marinade.

 

 

 

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