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Chipotle Bacon Macaroni and Cheese
Chipotle Bacon Macaroni and Cheese is not your run of the mill mac n' cheese. It is loaded with flavor and sure to please even the pickiest eaters!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
macaroni and cheese, bacon, chipotle pepper
Servings:
6
Servings
Calories:
684
kcal
Author:
Lisa Johnson
Ingredients
¼
cup
unsalted butter
⅓
cup
all-purpose flour
2 ½
cups
milk or half and half
I used unsweetened cashew milk
½
teaspoon
sea salt
¼
teaspoon
ground black pepper
¼
teaspoon
paprika
1
teaspoon
onion powder
1
Tablespoon
dry mustard powder
1
teaspoon
chipotle pepper
I used the adobo sauce in the canned chipotle peppers
pinch
cayenne pepper
8
ounces
sharp cheddar cheese
grated
4
slices
crispy cooked bacon
plus extra for garnish
1
pound
macaroni
or pasta of your choice, cooked and drained
Topping
3
Tablespoons
unsalted butter
melted
¾
cups
dry panko crumbs
Instructions
Preheat oven to 425 degrees.
Melt butter in a large pan/Dutch oven over medium heat.
Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in the milk and whisk to combine and remove all lumps.
Add the salt, pepper, onion powder, paprika, cayenne, chipotle, and mustard, stir to combine.
Continue cooking until mixture starts to simmer, 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted and completely combined.
Add the drained pasta and stir until completely coated.
Add the chopped bacon pieces and stir to combine.
Place in a 2 quart baking dish.
Mix melted butter and panko crumbs together in a small bowl.
Sprinkle panko mixtures over the macaroni and cheese. Place in the oven and bake for 10 to 12 minutes, until browned.
Serve immediately.
Nutrition
Calories:
684
kcal
|
Carbohydrates:
74
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
19
g
|
Cholesterol:
86
mg
|
Sodium:
536
mg
|
Potassium:
371
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
996
IU
|
Calcium:
424
mg
|
Iron:
2
mg