Stovetop Chipotle Mac and Cheese
- 1/2 pound pasta shells, like conchiglie
- 8 ounces evaporated milk
- 1 1/2 tablespoons chipotle purée
- 3 tablespoons butter, melted, plus 1 tablespoon
- 2 eggs
- 1 teaspoon mustard
- Salt and freshly ground pepper, as needed
- 1 1/4 cups shredded Cheddar cheese
- 1 1/4 cups shredded American cheese
- This recipe is vegetarian
- Produce
- Chipotle puree (1 1/2 tablespoons)
- Condiments
- Mustard (1 teaspoon)
- Cooking & Baking
- Salt and freshly ground pepper (1)
- Pasta & Grains
- Pasta shells (1/2 pound)
- Drinks
- Evaporated milk (8 ounces)
- Dairy
- Butter (3 tablespoons)
- Cheddar (2 1/2 cups)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 28, 2011 (1 year ago).
108 people saved this recipe.
