Chipotle Mac and Cheese Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander set in the sink.

Preheat oven to 350 degrees F (175 degrees C).

Spray a 9x13 inch baking dish with cooking spray and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.

Melt butter in a saucepan and cook and stir the onion garlic and chipotle chiles until the onions are translucent about 5 minutes. Whisk in flour 1 tablespoon at a time and let cook for about 3 minutes whisking constantly to avoid burning. Whisk in the hot milk 1/2 cup at a time and stir in paprika salt and pepper. Bring the mixture to a simmer (do not boil) whisking constantly until thickened about 2 minutes. Whisk in the cheeses about 1/2 cup at a time and stir until the cheeses have melted and the sauce is thick and smooth.

Pour the sauce over the macaroni in the baking dish and stir gently to combine. Cover the dish with foil.

Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce about 40 minutes. Uncover and bake until golden brown on the edges 10 to 15 more minutes.