Description
A flavorful and creamy Chipotle Mac and Cheese recipe featuring smoky chipotle paste and crispy bacon, baked to golden perfection with a crunchy panko breadcrumb topping. Perfect for a comforting and spicy twist on classic mac and cheese.
Ingredients
Units
Scale
Pasta
- 14oz / 400g Macaroni
Sauce
- 4 cups / 1 litre Milk, at room temperature
- 3 heaped tbsp Flour
- 3 tbsp Unsalted Butter
- 3 cups / 300g Cheddar, grated
- 1.5 cups / 150g Mozzarella, grated/shredded
- 1-2 tbsp Chipotle Paste
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper, to taste
Additional Ingredients
- 9oz / 250g Bacon, diced
- 1/2 cup / 30g Panko Breadcrumbs (or as needed)
- Oil Spray, as needed
Instructions
- Cook Bacon: In a pan over medium heat, add diced bacon and fry until crispy and the fat is fully rendered. Keep the bacon fat in the pan for the sauce base.
- Make Roux: Melt 3 tablespoons of unsalted butter in the bacon fat, then stir in 3 heaped tablespoons of flour. Cook until a paste forms, stirring constantly to avoid burning.
- Add Milk Gradually: Slowly pour in 4 cups (1 litre) of room temperature milk while frequently whisking to prevent lumps. Simmer and stir until the sauce thickens properly to avoid a grainy cheese sauce.
- Cook Pasta: While the sauce thickens, boil salted water and cook macaroni until just al dente – still slightly firm to the bite. Drain and set aside.
- Season Sauce: Add 1-2 tablespoons chipotle paste, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste into the sauce. Stir well and turn off the heat.
- Add Cheese: Stir cheddar and mozzarella into the sauce until fully melted and smooth, even if it appears stringy at this point.
- Combine Pasta and Sauce: Stir the al dente pasta into the cheese sauce until fully coated and combined.
- Bake: Preheat oven to 200°C (390°F). Pour the mac and cheese mixture into a baking dish. Evenly sprinkle panko breadcrumbs on top and liberally spray with oil.
- Finish: Bake in the oven for 20-25 minutes until the top is golden brown and the sauce is bubbly.
Notes
- Panko Breadcrumbs: These provide a light and crunchy topping. If unavailable, regular breadcrumbs or homemade ones from slightly stale bread will work.
- Chipotle Paste: Spice levels vary; 1-2 tbsp recommended. It mellows when baked. Can substitute with chipotle powder to taste.
- Al Dente Pasta: Important to avoid overcooking pasta as it will continue to cook in the oven and absorb sauce.
- Calories Estimate: Based on whole milk, 30g panko, and serving for 6 people.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
