Description
A creamy and smoky chipotle mac and cheese recipe featuring crispy bacon, a blend of cheddar and mozzarella cheeses, and a spicy chipotle kick. This baked macaroni and cheese combines a smooth cheese sauce with al dente pasta, topped with crunchy panko breadcrumbs for a deliciously comforting meal perfect for any occasion.
Ingredients
Units
Scale
Pasta
- 14oz / 400g Macaroni
Cheese Sauce
- 4 cups / 1 litre Milk, at room temperature
- 3 heaped tbsp Flour
- 3 tbsp Unsalted Butter
- 3 cups / 300g Cheddar, grated
- 1.5 cups / 150g Mozzarella, grated/shredded
Flavorings & Seasonings
- 1-2 tbsp Chipotle Paste
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper, to taste
Additional Ingredients
- 9oz / 250g Bacon, diced
- 1/2 cup / 30g Panko Breadcrumbs (or as needed)
- Oil Spray, as needed
Instructions
- Cook the bacon: In a pan over medium heat, add diced bacon and fry until crispy and fully rendered. Keep the bacon fat in the pan to use for the sauce.
- Make roux base: Melt 3 tablespoons of unsalted butter in the same pan with the bacon fat, then stir in 3 heaped tablespoons of flour until a paste forms, cooking gently.
- Add milk gradually: Slowly pour in 4 cups (1 litre) of room temperature milk while whisking constantly to avoid lumps. Continue simmering until the sauce thickens thoroughly to avoid graininess when adding cheese.
- Cook pasta: Meanwhile, cook macaroni in salted boiling water until just al dente—slightly firm to the bite. Drain and set aside. Preheat oven to 200°C / 390°F.
- Season the sauce: Stir in 1-2 tablespoons chipotle paste, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper to the thickened sauce. Mix well, then turn off heat.
- Add cheese: Stir grated cheddar and mozzarella into the sauce until fully melted and smooth.
- Combine pasta and cheese sauce: Fold in the al dente pasta until evenly coated with the chipotle cheese sauce.
- Assemble and prepare to bake: Pour the combined mixture into a baking dish. Sprinkle panko breadcrumbs evenly over the top, then spray liberally with oil to encourage crispness.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the top is golden and bubbly.
Notes
- Panko Breadcrumbs: Panko breadcrumbs provide a light, crisp topping and are found in most supermarkets’ Asian sections. Regular breadcrumbs or homemade crumbs from stale bread can be used as alternatives.
- Chipotle Paste: Spice intensity varies between brands. Typically, 2 tablespoons works well. The heat mellows while baking. If unavailable, substitute chipotle powder and adjust to taste.
- Al Dente Pasta: Pasta should be slightly firm as it will soften more during baking. Do not overcook during boiling.
- Calories: Nutritional estimates are based on whole milk, 30g panko, and the recipe divided into six servings.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 570 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
