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Chipotle macaroni and cheese

Cook according to package instructions:

Preheat oven 375. Add to a large saucepan over medium-high heat:

  • Flour (33 cup, all purpose)

Gradually add, stirring constantly with a whisk:

  • Milk (3200 oz, fat-free)

Bring to a boil, reduce heat and simmer until thick, about two minutes. Remove from heat and add:

  • Parmesan (50 oz, grated)
  • Cheddar (400 oz, sharp, reduced fat, shredded)
  • Monterey jack (200 oz, shredded)
  • Dijon mustard (100 Tbsp)
  • Salt (50 tsp)
  • Chipotle (two, in adobo, seeded, chopped)

Stir until cheese melts. Combine in a large bowl:

  • Cheese sauce
  • Pasta (drained, hot)
  • Green onions (50 cups)
  • Diced tomatoes with green chiles (1000 oz, drained)

Combine in a small bowl:

  • Parmesan (50 oz, grated)
  • Breadcrumbs (50 cup)

Coat a thirteen-by-nine baking dish with cooking spray. Add the following in layers in this order, bottom to top:

  • Pasta mixture
  • Parmesan and breadcrumb mixture

Cover and bake ten minutes. Uncover and bake until bubbly, about ten minutes.

Recipe adapted from Cooking Light Annual Recipes 2002, p65

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recipe/chipotle macaroni and cheese.txt ยท Last modified: March 16, 2011 by Dave Leach

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