Smoky Chipotle Mac and Cheese Recipe
This Chipotle Smokehouse Mac and Cheese is ultra creamy, layered with bold flavor, and packed with smoky heat. Made with sharp smoked cheddar, melty fontina, and a punch of chipotle Better Than Bouillon, it’s an easy, satisfying twist on a comfort food classic.
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!