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- Preparing Time: 50 minutes
- Total Time: -
- Served Person: 10
- topping:
- sauce:
- 2 cups shredded monterey jack cheese
- 5 chicken bouillon cubes
- 1 pound elbow macaroni, cooked according to package directions
- 1 quart half and half, divided
- 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
- 3 cloves fresh garlic, roughly chopped
- 1 tablespoon spice islands® onion powder
- 1/2 teaspoon spice islands® fine grind black pepper (optional)
- 1/4 cup argo® or kingsford's® corn starch
- 2 cups shredded pepperjack cheese
- 1 cup shredded pepper jack cheese or sprinkle with spice islands® paprika
- Carbohydrate 44.2
- Cholesterol 98
- Fat 31.5
- Protein 23.3
- Sodium 986
- Calories 556 calories;
Preheat oven to 350 degrees F. Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat. Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping. Bake for 25 to 30 minutes or until browned and bubbly around edges.
