RED HOT CHIPOTLE BACON MAC AND CHEESE
A next-level macaroni and cheese with a red sauce, smoky chipotle spice, and bacon.
Provided by fabeverydayblog
Categories Trusted Brands: Recipes and Tips Barilla
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses.
- Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
- Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
- Bake in preheated oven until bubbly, about 20 minutes.
- Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 597.1 calories, Carbohydrate 54.1 g, Cholesterol 93.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 26.5 g, SaturatedFat 18.1 g, Sodium 676.9 mg, Sugar 3.8 g
MAC 'N CHEESE WITH BACON AND CHEESE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
- While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
- To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. It has a great ranch taste with a kick of spice and smokiness from the chipotle peppers. The bacon bread crumbs add a unique taste and crunch to the whole recipe that makes it wonderfully delicious. It will be an instant favorite for your whole family.
Provided by hmisafiris
Categories Macaroni And Cheese
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven 350.
- Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
- While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
- To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
- For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.
CHIPOTLE CHILE MAC AND CHEESE
Green onions and buttery crackers provide a tasty topping for this chipotle chile-spiked KRAFT Macaroni & Cheese Dinner.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 min. Drain.
- Add meat mixture to prepared Dinner and stir in chipotle pepper. Spoon into greased 2-qt. casserole or baking dish. Top with green onions, cheese and cracker crumbs.
- Bake 15 min. or until mixture is hot.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CHIPOTLE-BACON MAC AND CHEESE
Make and share this Chipotle-Bacon Mac and Cheese recipe from Food.com.
Provided by gailanng
Categories Cheese
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Bring 1 gallon water and 1 1/2 teaspoons salt to a boil in a stock pot; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with 1 tablespoon oil.
- Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 teaspoon sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
- Sauté chipotle pepper in remaining 1 tablespoon hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
- Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.
Nutrition Facts : Calories 956.9, Fat 68, SaturatedFat 40.8, Cholesterol 209, Sodium 1512, Carbohydrate 59.5, Fiber 2.6, Sugar 3.1, Protein 28
RED HOT CHIPOTLE BACON MAC AND CHEESE
A next-level macaroni and cheese with a red sauce, smoky chipotle spice, and bacon.
Provided by fabeverydayblog
Categories Barilla
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses.
- Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
- Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
- Bake in preheated oven until bubbly, about 20 minutes.
- Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 597.1 calories, Carbohydrate 54.1 g, Cholesterol 93.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 26.5 g, SaturatedFat 18.1 g, Sodium 676.9 mg, Sugar 3.8 g
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SMOKY CHIPOTLE BACON MAC AND CHEESE - THE CHUNKY CHEF
From thechunkychef.com
5/5 (13)Total Time 45 minsCategory Main CourseCalories 1517 per serving
- Boil pasta in a large pot of water. Drain and set aside in a large mixing bowl. Butter or grease a large oven safe skillet (like cast iron), or 9x13" baking dish. Preheat oven to 375 F degrees.
- To a large saucepan, add butter and melt over MED heat. Add onion and cook 3-4 minutes, until soft. Add flour and stir to combine. Cook about a minute.
- Whisk in the half and half and heavy cream, removing all lumps from the flour. Stir in salt, pepper, smoked paprika and minced chipotle peppers. Whisk often, over MED heat, for 5-7 minutes, or until thickened.
- Remove pan from heat and stir in most of the cheeses a handful at a time. Reserve about 1/2 cup of the combined cheeses to sprinkle on top of the mac and cheese later. Stir until cheeses are completely melted.
CHIPOTLE-BACON MAC AND CHEESE RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 1 hr 20 minsServings 10
- Preheat oven to 350°. Bring 1 gal. water and 1 1/2 tsp. salt to a boil in a Dutch oven; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with 1 Tbsp. oil.
- Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 tsp. sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
- Sauté chipotle pepper in remaining 1 Tbsp. hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat, and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
RED HOT CHIPOTLE BACON MAC AND CHEESE - FAB EVERYDAY
From fabeveryday.com
CHIPOTLE MACARONI AND CHEESE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (17)Calories 324 per servingServings 6
- Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
- Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.
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From homesicktexan.com
5/5 (1)Estimated Reading Time 6 minsServings 8
- Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.
- In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.
- Combine the shredded cheddar and Monterey Jack cheeses, then stir in two cups of the shredded cheese. Cover the pan with foil and bake for 30 minutes.
SMOKY CHIPOTLE MAC AND CHEESE - DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (5)Calories 897 per servingCategory Dinner, Main Course
- In a pan over medium heat add your bacon and fry until nice and crispy with the fat full rendered. Keep bacon fat in the pan and melt in 3 tbsp butter, then stir in 3 heaped tbsp flour until a paste forms.
- Gradually pour in 4cups/1litre milk, making sure you frequently whisk to ensure no lumps form. Ensure it has thickened before adding cheese (step 4), if it's still a very watery consistency the cheese will turn grainy and lose it's flavour. If the sauce is still watery once all the milk is poured in just simmer and stir until it begins to thicken.
- Meanwhile, cook 14oz/400g pasta in salted boiling water until only JUST cooked. You want it still a bit hard. Pre heat oven to 200C/390F.
- Add into the sauce: 1-2 tbsp chipotle paste, 1 tsp smoked paprika and garlic powder, 1/2 tsp onion powder and salt & black pepper (to taste). Give it a good stir then turn off the heat. Stir in cheddar and mozzarella until fully melted. It may seem overly stringy at this point but it will smooth out once the pasta is added/when it's baked.
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5/5 (3)Total Time 45 minsCategory EntreeCalories 563 per serving
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for the brussels. Bring a pot of salted water to a boil over high heat for the pasta.
- Toss the quartered brussels sprouts with the olive oil and a big pinch of salt. Transfer to the lined baking sheet and bake until lightly browned, about 18 minutes. No need to flip ’em.
- Meanwhile, make the cheese sauce. In a blender, combine the cashews, vegetable broth, chipotles, garlic, yeast, miso, and a pinch of salt. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
- When the pasta water comes to a boil, add the macaroni and cook according?to the package directions. Drain the macaroni in a colander and immediately return it to the pot and stir in the sauce. Place the pot over low heat and stir until the sauce is thickened a bit and everything is deliciously creamy, 3 minutes or so. Taste and adjust for salt, toss in the brussels sprouts, and serve!
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5/5 (1)Estimated Reading Time 8 mins
- Cook the bacon in a large skillet until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool, crumble bacon into small pieces and set aside.
- Cook the cavatappi in boiling salted water for 6 minutes. It should be al dente (aka still slightly firm). Strain the pasta and run it under cold water to prevent it from sticking together.
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BUFFALO CHICKEN MAC AND CHEESE | FRANK'S REDHOT® US
From franksredhot.com
- PREHEAT oven to 350F. Spray a 13x9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time.
- MEANWHILE, melt butter in 3-quart saucepan on low heat. Whisk in flour; cook and stir until smooth. Gradually stir in milk. Bring to boil, stirring constantly.
- POUR macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.
- DRIZZLE top with remaining 2 tablespoons RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.
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