Recipe of The Month (May): Mac ‘n’ Cheese with Chipotles
This is pretty much our favorite Mac & Cheese recipe, and if any of you like Mac & Cheese we highly recommend trying this one! Hope you enjoy!
• 1 slice (1-ounce) white bread
• ? cup all-purpose flour
• 4 cups fat-free milk
• ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• ½ cup (2 ounces) shredded Monterey Jack cheese
• 1 tablespoon Dijon mustard (Less if you’re not a big Dijon Fan)
• ½ teaspoon salt
• 2 drained canned chipotle chiles in adobo sauce, seeded and chopped
• 8 cups hot cooked cavatappi (about 5 cups uncooked pasta)
• ½ cup chopped green onions
• 1 can (10-ounce) diced tomatoes and green chiles, drained
• Cooking spray
Directions: Preheat oven to 375°. Place bread in a food processor, pulse until coarse crumbs form to measure 1/2 cup; set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a large saucepan. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat, and simmer mixture for 2 minutes or until thick. Remove from heat; stir in 2 tablespoons Parmesan and the next 5 ingredients (2 tablespoons Parmesan through chipotle chiles), stirring until cheese melts. Combine cheese sauce, pasta, onions, and tomatoes in a bowl.
Spoon the mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 2 tablespoons remaining Parmesan and breadcrumbs; sprinkle over pasta mixture. Cover and bake at 375° for 10 minutes. Uncover and bake for an additional 10 minutes or until mixture is bubbly.
Note: To make ahead, assemble casserole as directed, but stop before adding breadcrumb topping. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; sprinkle with breadcrumb topping, and bake as directed.