Mexican recipes
Chipotle macaroni and cheese with bacon
4 (1)
50 min
Serves 4
Mexican
Ingredients
- 4 slice bacon 4 slice bacon
- 2 tbsp unsalted butter 30 ml unsalted butter
- 4 cup elbow pasta (or similar) 960 ml elbow pasta (or similar)
- 4 cup milk 960 ml milk
- 2 cup cottage cheese 480 ml cottage cheese
- 2 Chipotle chiles in adobo sauce 2 Chipotle chiles in adobo sauce
- 2 tsp mustard powder 9.9 ml mustard powder
- 2 clove garlic (roughly chopped) 2 clove garlic (roughly chopped)
- A pinch of cumin A pinch of cumin
- Salt and black pepper to taste Salt and black pepper to taste
- 4 cup shredded Monterrey Jack (mild cheddar cheese or a combination of the two) 960 ml 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) 60 ml crumbled cotija cheese (substitute with equal amount of Parmesan cheese)
- 1 cup shredded Monterrey Jack or cheddar cheese (for the top) 240 ml shredded Monterrey Jack or cheddar cheese (for the top)
Method
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 and bubbly.
Remove from oven and serve hot with cotija or Parmesan cheese.
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 and bubbly.
Remove from oven and serve hot with cotija or Parmesan cheese.
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