Chipotle Baked Macaroni and Cheese

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chipotle baked macaroni cheese victoria gourmet recipe

If you want to kick up the traditional mac and cheese with smoky flavor and mild heat, this is the recipe for you. 


1/2 pound elbow macaroni
6 tablespoons butter, divided
1/2 cup sweet onion, diced
3 tablespoon flour
1 tablespoon powdered mustard
3 cups milk
1 large egg, lightly whisked
12 ounces sharp cheddar, shredded
1 cup breadcrumbs
sea salt
fresh black pepper

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
1 hour 10 minutes
Total Time: 
1 hour 15 minutes
Serving size: 


1. Preheat the oven to 350°
2. In a large pot of boiling salted water, cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt 3 tablespoons of butter. Add the onions and cook until tender, about 4 minutes.
4. Add the flour and mustard and stir for about 2 minutes, until well incorporated and free of lumps.
5. Stir in the milk and Chipotle Pepper Flakes. Simmer for 10 minutes.
6. Temper in the egg. Stir in 3/4 of the cheese. Add salt and pepper to taste.
7. Fold the macaroni into the mix, and then pour into a 2-quart casserole dish. Top with the remaining cheese.
8. For the topping melt the remaining butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
9. Bake for 30 minutes, until bubbly and slightly browned. Remove from oven and rest for 5 minutes before serving.


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Recipe Tip:
When making this I always double the recipe, and use the full box of elbow macaroni. The first casserole pan is eaten right away, and the second is put in the freezer.