Chipotle Cheddar Mac and Cheese

28 Jan

Disclaimer: By posting this recipe, I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.

Winter is the perfect time for something warm, spicy, and cheesy. And what better way to achieve that than with a homemade mac & cheese?

Chipotle Cheddar Mac and Cheese |

This recipe combines the goodness of whole wheat pasta, the dairy of real cheddar cheese, and the spice power of chipotle peppers. Believe it or not, hot peppers can actually influence how much you eat! Studies show that after consuming hot peppers, you eat less. Not too shabby.

Chipotle Cheddar Mac and Cheese |

What’s even better, is that this feeds a crowd! Make it for game day and keep all your guests happy and healthy – certainly better than munching on potato chips for 4 hours!

Chipotle Cheddar Mac and Cheese

Serves 8

  • 1 lb whole wheat penne pasta
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1 C nonfat plain Greek yogurt
  • 1 C nondairy or skim milk
  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 6-7 chipotle peppers in adobo sauce
  • 1 8oz block of Cabot Vermont Sharp Cheddar Cheese, shredded in a food processor
  • 3 tbsp panko bread crumbs
  • 1 oz Cabot Alpine Cheddar Cheese, shredded
  • 1 tbsp olive oil

Preheat oven to 350 and grease a 9×13″ glass dish.

Cook pasta to al dente, according to package directions.

Shred the cheese in the food processor. Cut the block into 8 cubes, and shred half at a time. Transfer to a bowl and set aside.

In the same food processor, combine chopped onion, garlic, yogurt, milk, spices and chipotle peppers. Puree until smooth.

Drain pasta and return to its pot. Add the shredded cheese and pureed sauce. Mix well to combine. Transfer to prepared baking dish.

In a small bowl, mix together the panko, shredded Alpine cheese, and olive oil until breadcrumbs are moistened through. Sprinkle this over the pasta.

Bake uncovered at 350 for 30 minutes. Let cool 5 minutes out of the oven, then serve and enjoy!

Chipotle Cheddar Mac and Cheese |

4 Responses to “Chipotle Cheddar Mac and Cheese”

  1. Shana PFR January 28, 2015 at 2:02 pm #

    I am imagining this with Trader Joe’s soy chorizo in it and my brain is exploding.

    A fun fact about me is I have been to family cheese farms in Vermont. It was cool!

    Here are some thoughts from someone who has never baked mac and cheese before: Does it have to be baked for 30 whole minutes? Everything in it can technically be eaten raw, and the cheese is shredded so I imagine it would melt quicker.

    • xtinaluvspink January 28, 2015 at 2:17 pm #

      Fun fact indeed!

      Yes, it needs 25-30 minutes because:
      a) the sauce is still raw, which means you’d be eating raw onion & garlic & peppers, which most find unpalatable.
      b) the cheese is shredded, but cheddar takes more than being mixed with warm pasta to actually melt into it.
      c) it makes your home smell AMAZING to bake it! Without baking, you lose the crunchy, golden brown top and no longer require the panko mixture.

      All that said: you could easily cook the sauce in the large pot once pureed, whisk in the shredded cheese, then toss the cooked pasta into it.

      • Shana PFR January 28, 2015 at 9:20 pm #

        ok, that makes sense. Nobody wants raw onion, garlic, OR peppers. I will have to try this! And maybe with a bit of soy chorizo stirred into it 😉

      • xtinaluvspink January 28, 2015 at 9:27 pm #

        That does sound like a tasty addition!

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