Sometimes you need a mac and cheese that feels indulgent. Something that is ultra creamy and loaded with flavor. It may seem like you have to go to an expensive restaurant for this experience, but this Chipotle Smokehouse Mac and Cheese is indulgent without the premium price tag. It’s lightly spicy, packed with smokiness, and overflowing with cheesy goodness.
Ingredients
The true magic in this mac and cheese lies in the sauce. Sure, the pasta and toppings matter, but the sauce brings the smoky creaminess to life.
Smoky Chipotle Better than Bouillon
The signature smokiness in this dish comes from Smoky Chipotle Better than Bouillon. As longtime fans of Better Than Bouillon, we love how it adds a punch of flavor and just the right about of salt to help everything else shine. When I spotted the chipotle version at the store, I knew it was destined for a mac and cheese moment.
This flavor base is packed with chipotle peppers, garlic, onion, and cumin to bring smoky depth, a little heat, and just enough savoriness to round out the creamy cheese sauce.
The Cheeses
I do something unique in my recipes. Over time I noticed something about cheese flavor and how it behaves. Sometimes the flavor comes out immediately but fades away quickly. Other times it takes a few seconds to develop but lasts through the end of the bite. I always pair a cheese that shines quickly with a cheese that blossoms through the end. You can learn about my cheese theory at Using Cheese in Mac and Cheese.
Smoked Cheddar
I love using cheddar in mac and cheese. It’s packed with cheesiness – especially if you use a sharp or extra-sharp variety. I talk all about my love of cheddar in this post on how to use cheddar cheese in mac and cheese.
Remember how some cheeses hit right away while others bloom more slowly? Cheese flavor isn’t the only place you see opener and closer flavors. Smoke, botanicals, even different alcohols can appear at the beginning or end of a bite, helping round out your meal.
I snagged this smoked cheddar from Westminster in the discount cheese bin and it provided the perfect flavorful complement to the smoky chipotle base.
Fontina
Realistically, you could make this mac and cheese with only smoked cheddar. It serves both opener and closer roles. But mac and cheese can always benefit from extra cheese. This fontina from Roth Kase gives another layer of creaminess you can’t miss.
Cavatappi
There is a perfect happy place for the size of pasta in your mac and cheese. If your pasta is too large, it’s hard to eat. On the other hand, small pasta loses its texture and is a soupy mess.
Cavatappi is a mac and cheese classic for good reason. The fun corkscrew shape paired with the perfect Goldilocks size makes it a great choice as a mac and cheese vehicle.
Toppings
Good mac and cheese isn’t just made with great combinations of cheese and pasta. Toppings add extra layers of flavor, texture, and color. In this recipe I used crispy onions. Keep these crunchy, flavorful bits on hand. They are great to sprinkle over a dish and the flavor balances well with the smoky sauce in this chipotle smokehouse mac and cheese.
Storage and reheating
The beauty in my mac and cheese recipes is how well they reheat. Pack any leftovers in an airtight container and store it in the fridge for up to three days. When you are ready to eat, pop it in the microwave for 1-2 minutes on high or until hot and creamy all the way through.
Smoky Chipotle Mac and Cheese Recipe
Equipment
- Cheese Grater
- Large Pot for Pasta
- Medium Saucepan for Sauce
- Whisk
- Colander/Pasta Strainer
- Measuring Cups and Spoons
- Large Spoon or Spatula for Stirring
Ingredients
- 16 oz Cavatappi Pasta or other medium sized pasta
- 2 tbsp salt for pasta water
- 3 tbsp butter
- 3 cups whole milk
- 1 tbsp Better than Bouillon smoky Chipotle flavor
- 1 tbsp garlic pre-minced
- 4 oz smoked cheddar grated fresh
- 4 oz fontina grated fresh
- crispy onions
Instructions
- Allow cheese to come to room temperature and grate fresh.
- Prepare the pasta according to package directions in well-salted water. Drain and set aside.
Prepare the Sauce
- Preheat your milk in the microwave for 45 seconds – just enough to take the chill out of it. It should be warm, but not hot.
- Melt butter in a saucepan over medium heat and let it heat until it becomes foamy.
- Sauté garlic in the butter until fragrant.
- Mix in flour and cook this mixture for a minute while stirring constantly.
- Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined
- Once all of the milk is added, add Better Than Bouillon and cook for a few minutes while whisking this mixture. Do not let it boil.
- You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
- Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
- Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little more salt to bring out the flavor.
- Combine the pasta and sauce. Let it sit for 5 minutes.
- Sprinkle crispy onions across the top and serve!
