SMOKY CHIPOTLE MAC AND CHEESE

Smoky Chipotle Mac and Cheese image

Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.

Provided by blancdeblanc

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 (16 ounce) package elbow macaroni
1 (11 ounce) can condensed Cheddar cheese soup
1 (12 ounce) can evaporated milk
1 pound shredded Colby cheese
1 chipotle chile in adobo sauce, finely chopped
½ cup panko bread crumbs
1 tablespoon olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g