Originally From
Sprung From
Chipotle Mac and Cheese :: Healthy Delicious
cararae77 has cooked this
Dinner
cook: 45 min
- 1/4 white onion, chopped
- 1/2 cup flour
- 1/4 cup heavy cream
- 2 cups fat-free milk
- 6 ounces oaxaca cheese, shredded (can sub mozzarella and jack blend)
- 1/4 cup shredded Mexican 4 Cheese Blend
- 4 ounces white wine
- 3 Tbs chipotles in adobo, chopped
- 6 ounces elbow pasta, cooked
- 2 cloves garlic, minced
- 3 slices wheat bread, torn into small pieces
Heat oven to 350.
Melt 1 Tbs butter in a medium saucepan. Add onions and cook until soft and golden. Whisk in flour and cook for 1 minute. Slowly add milk, cream, and mustard whisking constantly to prevent clumping. Cook for about 5 minutes, or until the mixture begins to thicken into a sauce. Stir in cheeses, wine, and chiptole. Season to taste with salt and pepper. Combine with pasta.
Melt remaining butter in small pan. Add garlic and cook until golden. Pour mixture over bread, and stir to coat the bread evenly.
Pour pasta into a casserole dish. Spread breadcrumbs over the top. Bake for 30 minutes, ot until the cheese is bubbling and the breadcrumbs have toasted and formed a nice crust.
Serves 10.
Melt 1 Tbs butter in a medium saucepan. Add onions and cook until soft and golden. Whisk in flour and cook for 1 minute. Slowly add milk, cream, and mustard whisking constantly to prevent clumping. Cook for about 5 minutes, or until the mixture begins to thicken into a sauce. Stir in cheeses, wine, and chiptole. Season to taste with salt and pepper. Combine with pasta.
Melt remaining butter in small pan. Add garlic and cook until golden. Pour mixture over bread, and stir to coat the bread evenly.
Pour pasta into a casserole dish. Spread breadcrumbs over the top. Bake for 30 minutes, ot until the cheese is bubbling and the breadcrumbs have toasted and formed a nice crust.
Serves 10.
