Wow - this savory Chipotle Mac & Cheese dish is delicious and packed with flavor!! I was inspired to create this dish when I read a post at Serious Eats. It was super easy to make on the stovetop. The chipotle puree adds just a small savory and spicy kick. If you like it spicy, you can definitely add-up to 1 TBS of chipotle puree. I kept it on the lighter side since Mike isn't a fan of really spicy dishes.
·½ lb GF brown rice elbow noodles
·2 TBS butter
·½ small red onion, chopped
·6 oz evaporated milk
·2 tsp chipotle purée
·10 – 15 baby carrots, steamed and puréed
·1 tsp mustard
·Salt and pepper
·2 cups shredded cheddar cheese
Cook pasta noodles according to package directions. Drain and reserve.
In a large pot, melt butter and cook onion until tender. Reserve mixture in a small bowl. In the same pot, heat milk and chipotle purée over medium-high heat until boiling. Add butter and onion mixture, carrot purée, mustard, salt, and pepper. Whisk and heat over medium heat 2-3 minutes. Add pasta and cheese. Heat over medium-low heat until cheese is melted.
Cook time: 20 minutes start-to-finish
Notes: For the chipotle purée, use this tip from Rachael Ray: remove the seeds from the peppers and then purée the peppers and all of the liquid from a can of chipotle peppers in adobe sauce. Freeze the chipotle puéee in a freezer bag, then break off a piece each time a recipe calls for it.
I've also shared this recipe on: Seasonal Sundays