Tag Archives: Mexican

Throw-It-Together Tuesday: Chipotle Mac and Cheese

Here is the series of events that led to tonight’s meal:

  1. I finally took my leaking-coolant-to-the-point-of-nearly-overheating car to the shop. Because I am a fool, I own a German car. Because repairing German cars (or, really any European cars– the in-laws have Saabs and many similar tales of woe) is expensive, ye olde bank account is, well…depleted.
  2. I got an official rejection letter from a recruiter I’d been talking to about a writer/researcher job (that was full-time telecommuting!), which didn’t lessen my job-hunting anxiety in any way.
  3. I’ve been watching a lot of Two Fat Ladies, and those broads do not shy away from the cheese, cream, butter, and oil.
  4. This recipe from Rainy Day Gal has been haunting me since it came up in my Reader. The minute I saw it, I knew it had to be mine! I also knew that, given some digestive challenges on the part of the husband, I would be on my own in eating it.
  5. I had a few chipotles left in the fridge after an only-semi-successful (read: not blog-worthy in its current form slow-cooker carnitas experiment.

And so, I give you…


Chipotle Mac and Cheese
adapted from Rainy Day Gal and Homesick Texan

Ingredients
2 cups dry elbow pasta (macaroni)
3 cups grated cheese (mix of cheddar, jack, pepper jack, and the like), plus more for sprinkling
1 cup ricotta cheese
1 1/4 cups heavy cream
1 chipotle pepper in adobo sauce
1 clove garlic
1 dash cumin
salt and pepper to taste
1/4 cup bread crumbs

Method
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with cooking spray. Add the dry pasta. [You don’t even have to cook the pasta first! Genius!]

In a blender, mix together the cream, ricotta, shredded cheese, chipotle chile, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed. [What’s that? No cooking a bechamel on the stove first? Hah!]

Stir cheese/cream/spice mix into pasta, sprinkle with a little remaining shredded cheese and bread crumbs.

Cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven and serve.

I'm in ur arteries, rasin' ur cholesterol.

Lo, comfort food! I mean, someday I’ll have a Real Librarian Job and enough money to pay for maintenance of a German automobile (although I’m thinking the next car I own will be Asian), but in the meantime…at least there’s this mac and cheese.

Ingredients
2 cups dry elbow pasta (macaroni)
3 cups grated cheese (mix of cheddar, jack, pepper jack, and the like), plus more for sprinkling
1 cup ricotta cheese
1 1/4 cups heavy cream
1 chipotle pepper in adobo sauce (I use Embasa brand cans that can be found on the Hispanic food aisle)
1 clove garlic
1 dash cumin
salt and pepper to taste
1/4 cup bread crumbs

Method
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with cooking spray. Add the dry pasta.

In a blender or with a hand blender, mix together the cream, ricotta, shredded cheese, chipotle chile, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir cheese/cream/spice mix into pasta, sprinkle with a little remaining shredded cheese and bread crumbs.

Cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven and serve.

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