Recipe: Chipotle Macaroni and Cheese (using garlic, Monterey Jack and pepper Jack cheese)

CHIPOTLE MACARONI AND CHEESE



1 pound elbow macaroni, uncooked
1 quart (4 cups) half-and-half, divided use
1 to 2 chipotle peppers (from canned chipotle in adobo sauce)
5 teaspoons chicken bouillon granules (or 5 chicken bouillon cubes)
3 cloves fresh garlic, roughly chopped
1 tablespoon Spice Islands Onion Powder
1/2 teaspoon finely ground black pepper
1/4 cup corn starch
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded pepper Jack cheese
Spice Islands Paprika (optional, for topping)

Preheat oven to 350 degrees F.

Cook pasta according to package directions; drain. Set aside.

Blend 2 cups half-and-half, chipotle pepper(s), bouillon cubes and garlic in blender or food processor until well blended.

Pour into a large saucepan and add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. Gradually stir in cheeses until melted.

Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13x9-inch pan) and sprinkle with paprika, if desired.

Bake for 25 to 30 minutes or until browned and bubbly around edges.

Makes 8-10 servings
Source: Spice Islands, ACH Food Companies, Inc.