Smoky Chipotle and Cheddar Mac

Indulge in the rich, smoky flavors of this *Smoky Chipotle and Cheddar Mac*—a hearty twist on a classic comfort food. This creamy baked mac and cheese combines tender elbow macaroni with a luscious cheese sauce made from sharp cheddar and smoked gouda, perfectly balanced with the bold kick of chipotle peppers in adobo. A hint of garlic, smoked paprika, and black pepper elevates the flavor profile, while a golden, crunchy panko breadcrumb topping adds an irresistible texture. Ready in just under an hour, this dish is a crowd-pleaser ideal for weeknight dinners or gatherings. Serve it fresh from the oven with a sprinkle of parsley for a touch of color and freshness. Perfect for mac and cheese lovers looking for a smoky, slightly spicy adventure!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 oz Elbow macaroni
• 4 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 3 cups Whole milk
• 1 cup Heavy cream
• 3 cups Sharp cheddar cheese, shredded
• 1 cup Smoked gouda, shredded
• 2 tbsp Chipotle peppers in adobo sauce, finely chopped
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Panko breadcrumbs
• 1 tbsp Olive oil
• 2 tbsp Parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or butter.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until golden and bubbling.

Step 4

Slowly pour in the milk and heavy cream, whisking constantly to combine. Continue cooking until the mixture has thickened, about 5 minutes.

Step 5

Reduce the heat to low and stir in the shredded cheddar cheese and smoked gouda one handful at a time, allowing each addition to melt fully before adding the next. Stir in the chipotle peppers, garlic powder, smoked paprika, salt, and black pepper.

Step 6

Combine the cooked macaroni with the cheese sauce in a large bowl, stirring until the pasta is fully coated. Pour the mixture into the prepared baking dish and spread into an even layer.

Step 7

In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the macaroni and cheese.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Step 9

Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1946.2g)

Amount per serving	% Daily Value*
Calories	5201.9

Total Fat 318.9g	0%
Saturated Fat 188.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 931.8mg	0%
Sodium 6351.2mg	0%
Total Carbohydrate 374.5g	0%
Dietary Fiber 17.0g	0%
Total Sugars 53.2g
Protein 196.4g	0%

Vitamin D 418.1IU	0%
Calcium 4162.0mg	0%
Iron 19.8mg	0%
Potassium 1778.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 15.2%

Carbs: 29.1%