Chipotle Chicken Mac and Cheese
This easy Chipotle Chicken Mac and Cheese is a lighter version than most mac and cheese recipes. It uses reduced fat cheddar and milk and less cheese in the overall recipe. But you won’t be sacrificing taste since those smoky chipotles bring this dish to a new level of flavor.
Notes
For a milder dish deseed the chipotle peppers prior to dicing them and omit the extra adobo sauce from the recipe. If you want to make this as a baked mac and cheese dinner, when the dish is finished, pour the contents of the pan into a greased casserole dish, sprinkle on more cheese or some buttered gluten free bread crumbs and broil it for 5 minutes or so until the top is crunchy.
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Preparation Time15 min
Cooking Time10 min
Ingredients
- 3 cups 2 percent milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water)
- 1 cup extra sharp cheddar, grated
- 2 ounces American cheese
- 3 chipotle peppers, finely diced
- 1 tablespoon adobo sauce, optional
- 12 ounces gluten free elbow pasta
- 3 cups cooked diced chicken breast
Instructions
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Cook the elbow macaroni in salted boiling water 2 minutes shy of the package instructions then drain them and toss them with a little olive oil to keep them from sticking together.
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In a large shallow pan, over a medium heat, add the milk, butter, salt and pepper and bring it up to a boil.
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Just when it starts to boil add the cornstarch slurry and stir as it simmers for about 1 minute then add both the American and cheddar cheeses and stir until melted.
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Add the diced chipotles, adobo sauce and elbow macaroni then stir to combine.
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Add the chicken and continue stirring until the chicken is heated through. Optionally sprinkle with a little paprika or cayenne pepper and serve.
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