Chipotle macaroni and cheese with bacon recipe Share this recipe on Facebook
A variation of the traditional macaroni and cheese recipe, this one uses Chipotle in adobo sauce in addition to the typical ingredients. The pasta is tossed in the sauce and baked in the oven until bubbly and brown on top.
Preparation time: 0 minutes, Cooking time: 50 minutes, Serves: 4
4 slices bacon
2 Tbsp of unsalted butter
4 cups elbow pasta (or similar)
4 cups milk
2 cups cottage cheese
2 Chipotle chiles in adobo sauce
2 tsp mustard powder
2 cloves of garlic, roughly chopped
A pinch of cumin
Salt and black pepper to taste
4 cups shredded Monterrey Jack, mild cheddar cheese or a combination of the two
1/4 cup crumbled cotija cheese (substitute with equal amount of Parmesan cheese)
1 cup of shredded Monterrey Jack or cheddar cheese (for the top)
Heat the oven to 375 degrees F (190 degrees C).
In a frying pan over medium high heat add the bacon and fry until crispy. Remove, let it cool and cut it in small pieces.
Grease a 9-inch square or round baking pan
with the butter.
In a blender add the milk, cottage cheese, chipotle chile,
mustard powder, garlic, cumin, salt and black pepper and process until you get a smooth mixture. Add the pasta into a large bowl, pour the mixture over them and stir well until the sauce is evenly distributed. Add the grated cheddar and cotija cheese and stir well to combine. Empty the pasta and sauce into the prepared pan, cover with aluminum foil and
bake for 30 minutes.
After 30 minutes, remove the foil and stir well. Top with the remaining 1 cup of shredded cheese and
bacon and cook for another 25 minutes uncovered or until brown
Remove from oven and serve hot with cotija or Parmesan cheese.
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