Chipotle-Spiked Mac and Cheese

Imagine the creamiest, dreamiest macaroni and cheese, kicked up with the smoky-sweet heat of chipotle chilies in adobo sauce. This dish is probably one of the best things you will ever have the pleasure of making and spooning into your mouth.

I'm not kidding; this dish is the bomb. So much flavor - from sharp cheddar, to creamy mozzarella, to nutty parmesan, to smoky chipotles. And it all comes together in about 20 minutes!

My mac and cheese is slightly different than others you may find out there (thankfully). I like to season the cream sauce with garlic and onion - not a lot, but enough to add depth and added flavor. Otherwise, it's just a basic cheese-milk sauce; which can be flat once you add cooked pasta.

Chipotle-Spiked Mac and Cheese

12 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 tablespoons minced chipotle chilies in adobo sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and ground black pepper
Grated or shaved parmesan cheese for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, melt the butter in a large skillet over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Gradually whisk in the milk and bring to a simmer. Whisk in the chipotle chilies in adobo, garlic powder and onion powder. Simmer for 1 to 2 minutes, until the mixture thickens. Add the cheddar and mozzarella cheese and cook for 1 to 2 minutes, until the cheese melts. Fold in the pasta and cook for 1 minute to heat through. Season to taste with salt and pepper. Top the macaroni and cheese with the parmesan and serve hot.
Serves 4