Smoky Chipotle Bacon Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
1517 kcal
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Course
Main Course
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Cuisine
American
Smoky Chipotle Bacon Mac and Cheese
Description
Smoky Chipotle Bacon Mac and Cheese combines cooked pasta shells with a silky cheese sauce made from a butter and onion roux, half and half, heavy cream, sharp cheddar, and smoked Gouda. The sauce is enriched with smoke from chipotle peppers in adobo and smoked paprika, lending a distinctive spicy depth. After mixing the sauce with the pasta, it is transferred to an oven-safe dish, topped with reserved cheese and a seasoned panko breadcrumb mixture containing ancho chile powder and olive oil. Baking at 375°F creates a crisp golden crust contrasting the creamy interior.
The smoky heat from chipotle and smoked paprika complements the salty crunch of cooked crumbled bacon scattered through the dish. This mac and cheese serves well as a comforting main or alongside fresh greens to cut through its richness.
The recipe notes suggest a lighter version using milk and half and half without sacrificing creaminess, plus tips for preparing ahead and baking after refrigeration to let flavors meld without drying out.
Ingredients
- 16 oz pasta shells or elbows, dried
- 1/2 cup butter
- 1/2 yellow onion , minced
- 1/4 cup all-purpose flour
- 3 cups half and half
- 2 cups heavy cream
- 1 1/2 tsp kosher salt
- 1/2 - 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1-2 chipotle peppers in adobo sauce , minced
- 3 cups cheddar cheese shredded, medium
- 2 cups smoked Gouda cheese , shredded
- 2/3 cup panko breadcrumbs
- 1/2 tsp ancho chile pepper
- 2 - 3 tsp olive oil
- 8 lices Bacon , cooked and crumbled
Instructions
- Boil pasta in a large pot of water. Drain and set aside in a large mixing bowl. Butter or grease a large oven safe skillet (like cast iron), or 9x13" baking dish. Preheat oven to 375 F degrees.
- To a large saucepan, add butter and melt over MED heat. Add onion and cook 3-4 minutes, until soft. Add flour and stir to combine. Cook about a minute.
- Whisk in the half and half and heavy cream, removing all lumps from the flour. Stir in salt, pepper, smoked paprika and minced chipotle peppers. Whisk often, over MED heat, for 5-7 minutes, or until thickened.
- Remove pan from heat and stir in most of the cheeses a handful at a time. Reserve about 1/2 cup of the combined cheeses to sprinkle on top of the mac and cheese later. Stir until cheeses are completely melted.
- Pour cheese sauce over cooked pasta in mixing bowl. Stir to combine well, then transfer to prepared skillet or baking dish. Sprinkle with remaining shredded cheese.
- Combine panko, ancho chile pepper and olive oil. Sprinkle over the top of the mac and cheese, then top with cooked bacon pieces.
- Bake 15-20 minutes, until hot and bubbly and panko is golden brown. For a crispier topping, broil for a minute or two after baking.
Notes
- Substitute milk and half and half for half and half and heavy cream to reduce calories but keep at least 2% milkfat for thickness.
- Prepare the cheese sauce and pasta as directed, then cool and refrigerate covered for 1-2 days before baking to enhance flavors.
- Before baking refrigerated casserole, let it sit at room temperature for 30 minutes to cook evenly.
- Bake at 375°F until hot and bubbly, about 25-35 minutes, for a crisp topping and creamy interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1517 kcal
% Daily Value*
| Calories | 1517kcal | 76% |
| Carbohydrates | 80g | 27% |
| Protein | 51g | 102% |
| Fat | 110g | 169% |
| Saturated Fat | 64g | 320% |
| Cholesterol | 348mg | 116% |
| Sodium | 1975mg | 82% |
| Potassium | 623mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3205IU | 64% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 1092mg | 109% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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