Chipotle Mac and Cheese

By: Marge Perry & David Bonom

  • Yield:

    8 Servings

  • Cuisine:


  • Course:



1 pound celantani (twisted elbows) pasta
7 ounces cured chorizo sausage, diced
6 tablespoons unsalted butter, divided
3/4 cup corn flake crumbs
1/4 cup all-purpose flour
3 cups whole milk
2 chipotle peppers in adobo sauce, seeded and minced + 1 tablespoon adobo sauce
1 pound extra sharp cheddar cheese, shredded
8 ounces jack cheese, shredded


  1. Preheat the oven to 375°F. Butter an 8-cup baking dish.
  2. Bring a large pot of water to a boil. Add the pasta and cook 1 minute less than the package suggests; drain, rinse under cold water and drain again.
  3. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium. Add the corn flake crumbs and cook, stirring until the butter is well distributed, about 1 minute. Remove from the heat.
  4. Heat a 5-quart saucepan over medium. Add the chorizo and cook, stirring occasionally, until starting to brown, 5-6 minutes. Transfer chorizo to a bowl and add the remaining 4 tablespoons butter to the saucepan. After the butter has melted add the flour and cook, stirring, 1 minute. Whisk in the milk, chipotle peppers and adobo sauce. Bring the milk mixture to a simmer, stirring and scraping the bottom of the pan, until thickened, 6-7 minutes. Add the cheddar and jack cheese; stir until smooth. Stir in the pasta and chorizo. Transfer to the prepared baking dish and top with the corn flake crumbs.
  5. Bake until the top is golden and the filling is bubbly, about 20-22 minutes. Let stand 10 minutes before serving.