|Photo courtesy of the Cooking Corner.|
Chipotle Mac and Cheese
2 heaping T. butter
1 clove garlic
1/4 cup onion, fine diced
1/2-8 oz. pkg. pasta shells
1 1/2 cup milk
3 T. flour
1 chipotle pepper in Adobo sauce, diced
1/8 tsp. white pepper
1/8 tsp. seasoned salt
1/4 block of Velveeta (about a 4-inch chunk) cut into large cubes
1 handful crushed nacho chips
Pour 6 cups water and 2 tsp. salt in large saucepan. Bring to boil. Add pasta. Return to boil and cook 7-8 minutes. Drain. Cover and set aside.
Preheat oven to 350 degrees. Spray coat a 9x9x2-inch baking dish.
In medium saucepan melt butter over medium-low heat and then add onion. Cook about 4 minutes, stirring often, until onions are almost clear. Add garlic. Cook 2-3 minutes longer.
Sprinkle flour on butter mixture and stir well to combine. Add chipotle pepper, white pepper and salt. Mix in well.
Slowly add milk, stirring constantly to make a sauce. Continue stirring as sauce begins to thicken. Add chunked cheese and continue stirring until well combined.
Stir sauce into cooked pasta and mix well. Pour into baking dish and top with crushed nacho chips.
Bake for 30 minutes. Serves 5-6.