Finally – the leaves are beginning to turn and it’s cold enough that I get to wear blazer-weight jackets around outside. That also means I get to start cooking heavier foods (without feeling guilty about it).
Mac and cheese was first on the list this fall. (Pumpkin things are coming next.) Now, we love mac and cheese here – we’ve made pumpkin Gruyere mac, nacho mac, and three cheese mac, and some other random cheese/pasta dishes.
This weekend, I was all about this easy chipotle mac. (I love all things chipotle, so I tweaked the original recipe to be spicier and more adobo-y. Watch out.)
Chipotle Mac and Cheese
3/4 cup onion, finely chopped
1 clove garlic, minced
2 – 3 Tbs. chipotle chilies in adobo, finely chopped
2 Tbs butter
1/8 cup all-purpose flour
2.5 cups milk
1 can fire-roasted diced tomatoes
1/2 lb noodles, such as macaroni, cooked al dente
8-oz cheese, such as cheddar and monterey jack, grated
1/8 cup breadcrumbs
In a large saucepan, cook butter, onion, garlic, and chipotles, stirring until onion is soft. Then, add flour and cook for about 3 more minutes. Whisking constantly, add the milk, then bring the mixture to a boil. Stir in the tomatoes and simmer for 2 minutes. Add salt and pepper to taste.
Add pasta to the mixture, then stir in the cheese. Transfer the combination to a buttered casserole dish. Sprinkle bread crumbs on top, and bake at 350 for 25 minutes, or until golden and bubbly.