Another Go Big Red Recipe For December 20th

[Roxy]

Chipotle Mac & Cheese:

 

 

1 (7-ounce) can chipotle chiles in adobo sauce

1 tablespoon butter

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 garlic clove, minced

2 tablespoons all-purpose flour

1 (14-1/2 ounce) can diced tomatoes and green chiles, undrained

4 cups hot cooked elbow macaroni (about 2 cups uncooked)

2 cups shredded sharp cheddar cheese

1 cup ricotta cheese

One quarter cup grated Parmesan cheese

1 cup milk

1 large egg, beaten

Cooking spray

3 tablespoons dry breadcrumbs

 

Preheat oven to 350 degrees. Remove 1 teaspoon adobo sauce and two chipotle chiles from can, finely chop. Save remaining chiles and adobo sauce for another use. Melt butter in Dutch oven or heavy-bottom stock pot over medium-high heat and add olive oil. Add onion, green bell pepper, garlic, chipotles, and adobo sauce and cook for about 4 minutes or until the onion is tender, stir frequently.

 

Sprinkle in the flour and cook for about 30 seconds, stirring constantly. Reduce heat to medium and add tomatoes. Cook 3 minutes or until the thickened. Add cooked macaroni, milk, and cheddar, ricotta, and Parmesan cheeses. Stir until cheddar is melted. Spoon all of this into a 2-quart baking dish coated with cooking spray. Top with breadcrumbs and bake at 350 degrees for 30 minutes.

 

You can also add about 2 cups cooked chicken to make this an even heartier dish.