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Chipotle Mac and Cheese

Bread crumbs

2 tablespoons unsalted butter

2 tablespoons olive oil

2 large garlic cloves, finely chopped

2 cups coarse fresh bread crumbs

Macaroni and cheese

4 tablespoons (½ stick) unsalted butter

½ cup all-purpose flour

3 cups whole milk

2 cups heavy cream

1 tablespoon dry mustard

1 pound cavatappi or other tubular pasta

2 pounds extra-sharp cheddar cheese (preferably white), grated

2-3 tablespoons chopped chipotle chilies in adobo

For the bread crumbs: Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.

For the macaroni: Heat oven to 350 degrees.

Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.

Cook pasta in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese and salt to taste.

Fill a 1½-quart shallow casserole with half of pasta mixture. Stir chipotles into remaining macaroni. Spoon into another 1½-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

Serves 12.

Cook's note: Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, covered and refrigerated. Do not add bread crumbs until ready to bake and adjust baking time so casserole reaches 140 degrees.

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