Reserve Series
Bacon, Chipotle & Cheddar Mac 'n Cheese
Prep Time: 20 Min | Cook Time: 35 Min | Servings: 6
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Prep Time
20 Min
Cook Time
35 Min
Servings
6
A simple stovetop cheese sauce is taken up a notch with chipotle peppers and 18-month aged Cheddar, then the dish is made even more delicious with a crisp bacon topping.
Ingredients
- 2 pkg (12 oz.) Sargento® 18-Month Aged Cheddar
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 Tbsp. Dijon mustard
- 1 Tbsp. finely chopped chipotle in adobo sauce
- 3/4 tsp. each salt and pepper
- 1 lb. elbow macaroni pasta, cooked and drained
- 6 slices bacon, cooked and crumbled
- 2 Tbsp. chopped fresh chives
Directions
- Preheat oven to 375°F. Reserve 1 cup (4 oz.) cheese; set aside.
- Melt butter in large saucepan set over medium heat. Stir in flour; cook, stirring constantly, for 2 to 3
- minutes or until lightly browned. Add milk, a splash at a time, stirring until each addition is smooth before adding the next one. Stir in mustard, chipotle, salt and pepper.
- Cook, stirring often, until mixture is bubbling and thickened (do not boil). Remove from heat. Whisk in cheese, a handful at a time, until melted and well combined.
- Stir cooked macaroni into cheese sauce until well coated. Scrape into greased 13- x 9-inch casserole dish. Sprinkle with reserved cheese and bacon.
- Bake for 25 to 30 minutes or until heated through and topping is golden brown. Let stand for 5 minutes. Sprinkle with chives.
