Chipotle Chicken Mac And Cheese With Bacon Bread Crumbs Rsc Recipes

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SMOKY CHIPOTLE AND CHEDDAR MAC

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Smoky Chipotle and Cheddar Mac image

Steps:

  • Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
  • While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
  • While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
  • Drain macaroni or pasta. Add cooked pasta back to the large pot.
  • Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
3/4 pound chorizo, 1 package, casing removed and diced
1 (15-ounce) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken stock
3 cups shredded smoked Cheddar

SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE

Provided by Sunny Anderson

Categories     side-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 15



Sunny's Easy Chipotle Chicken Baked Mac and Cheese image

Steps:

  • For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
  • In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
  • Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
  • In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
  • For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
  • For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.

One 7-ounce can chipotle peppers in adobo sauce
2 boneless, skinless chicken breasts, split
3 cloves garlic
1 tablespoon butter or butter-flavored cooking spray, for coating the casserole dish
Kosher salt
16 ounces penne pasta
4 cups heavy cream
16 ounces shredded cheese blend (Mexican or taco blend)
1 1/3 cups Mexican crema
2 tablespoons all-purpose or wheat flour
1/8 teaspoon coarsely ground black pepper
4 scallions, white and green parts, finely chopped
2 large eggs, beaten
1 cup crushed corn tortilla chips (just about the texture of sand)
8 ounces shredded cheese blend (Mexican or taco blend)

CHIPOTLE MACARONI AND CHEESE

Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 50m

Yield 10

Number Of Ingredients 11



Chipotle Macaroni and Cheese image

Steps:

  • 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.

Nutrition Facts : Calories 556 calories, Carbohydrate 44.2 g, Cholesterol 98.4 mg, Fat 31.5 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 18.4 g, Sodium 986.2 mg, Sugar 1.8 g

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
5 cube (blank)s chicken bouillon cubes
3 cloves fresh garlic, roughly chopped
1 tablespoon Spice Islands® Onion Powder
½ teaspoon Spice Islands® Fine Grind Black Pepper
¼ cup Argo® OR Kingsford's® Corn Starch
2 cups shredded Monterey Jack cheese
2 cups shredded pepperjack cheese
1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika

CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. It has a great ranch taste with a kick of spice and smokiness from the chipotle peppers. The bacon bread crumbs add a unique taste and crunch to the whole recipe that makes it wonderfully delicious. It will be an instant favorite for your whole family.

Provided by hmisafiris

Categories     Macaroni And Cheese

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18



Chipotle Chicken Mac and Cheese With Bacon Bread Crumbs #RSC image

Steps:

  • Preheat oven 350.
  • Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
  • While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
  • To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
  • For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.

2 boneless skinless chicken breasts, cut into bite size pieces
4 chipotle peppers, minced with
2 tablespoons adobo seasoning, plus
2 tablespoons adobo seasoning, for sauce (add more peppers and adobo if desired for more heat)
3 ounces butter
1/2 onion, minced
2 garlic cloves, minced
3 ounces all-purpose flour
8 ounces chicken stock
16 ounces half-and-half
8 ounces Hidden Valley® Original Ranch® Dressing
9 ounces cheddar cheese, shredded (kerrygold dubbliner)
1 lb macaroni, cooked
kosher salt
3 slices thick cut bacon
1/2 cup breadcrumbs
1/4 cup chives, chopped
1/4 cup parsley, chopped

RANCH MACARONI & CHEESE CHICKEN BAKE #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A twist on the classic macaroni & cheese cassarole has chicken, dry italian salami and two cheeses. Tastes great!

Provided by crys58

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 16



Ranch Macaroni & Cheese Chicken Bake #RSC image

Steps:

  • Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
  • Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 - 45 minutes until tender and juicy. Remove from oven and cut into medium size cubes or chunks. Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
  • SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved. Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix. While stirring bring to a boil then set aside.
  • In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking. When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
  • Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes. Remove from oven then place paper towel over salami and press down while soaking up excess oils. Stack salami and cut into strips.
  • Boil macaroni noodles in for approximately 8 minutes then drain.
  • In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all. Repeat. Place dry Italian salami on top.
  • TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
  • Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses. Pour ½ cup milk evenly over top.
  • Bake at 350 degrees for 30 minutes.
  • Servings: 8-10.

Nutrition Facts : Calories 517.2, Fat 24.3, SaturatedFat 13.8, Cholesterol 129.3, Sodium 959.9, Carbohydrate 42.6, Fiber 1.9, Sugar 8.9, Protein 30.9

1 ounce Hidden Valley Original Ranch Seasoning Mix
2 large skinless chicken breasts
8 ounces elbow macaroni
1 cup plain breadcrumbs
1 1/2 cups shredded parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
10 slices light italian dry salami
4 1/2 cups whole milk
1/2 cup water
2 tablespoons flour
3 tablespoons butter
2 eggs
1 teaspoon salt
1 1/2 teaspoons pepper
1 tablespoon seasoning salt
1 tablespoon garlic powder

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE

Categories     Cheese     Pasta     Bake     Christmas     Kid-Friendly     Winter     Gourmet     Small Plates

Yield Serves 8 adults plus 10 children as part of a buffet

Number Of Ingredients 13



Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle image

Steps:

  • Make bread crumbs:
  • Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
  • Make macaroni:
  • Preheat oven to 350°F. Chop chipotles.
  • Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
  • Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated

CHIPOTLE MAC AND CHEESE

This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.

Provided by Krisha Stevens

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11



Chipotle Mac and Cheese image

Steps:

  • 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.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 36.1 g, Cholesterol 54.6 mg, Fat 19.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 263.6 mg, Sugar 3.8 g

1 (16 ounce) package elbow macaroni
3 cups whole milk
½ cup butter
½ cup minced onion
4 cloves garlic, minced
3 chipotle chiles in adobo sauce, finely chopped
6 tablespoons all-purpose flour
1 teaspoon paprika
salt and pepper to taste
2 cups shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese

SMOKY CHIPOTLE MAC AND CHEESE

Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.

Provided by blancdeblanc

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 45m

Yield 6

Number Of Ingredients 7



Smoky Chipotle Mac and Cheese image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
  • Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
  • Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g

1 (16 ounce) package elbow macaroni
1 (11 ounce) can condensed Cheddar cheese soup
1 (12 ounce) can evaporated milk
1 pound shredded Colby cheese
1 chipotle chile in adobo sauce, finely chopped
½ cup panko bread crumbs
1 tablespoon olive oil

BAKIN' JACK MAC N' CHEESE #RSC

"Ready, Set, Cook! Contest Entry" This recipe uses traditional macaroni and cheese processes, but elevates it to a new level. Pepper bacon and pepper jack cheese turn this kids favorite into an adult indulgence. Lining the dish completely with Reynolds Wrap® allows for an easy clean up once this cheesy dish is devoured.

Provided by karieja

Categories     Macaroni And Cheese

Time 50m

Yield 8 , 8 serving(s)

Number Of Ingredients 14



Bakin' Jack Mac N' Cheese #RSC image

Steps:

  • Heat oven to 350ºF.
  • Cook macaroni as directed on package.
  • While macaroni is almost done cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Quickly stir in cream and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • Drain macaroni. Gently stir macaroni and bacon bits into cheese sauce. Pour into a completely Reynolds Wrap® Foil lined 2-quart casserole to ensure no mess afterwards!
  • Melt 2 tablespoons of butter in a small frying pan. Toast breadcrumbs and almonds in butter and sprinkle on top.
  • Bake uncovered 30 minutes or until bubbly.

Nutrition Facts : Calories 829.6, Fat 58.2, SaturatedFat 27.3, Cholesterol 131.7, Sodium 955.4, Carbohydrate 51.9, Fiber 2.6, Sugar 2.1, Protein 24.5

1 lb elbow macaroni
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 cup heavy cream
1 cup monterey jack cheese, shredded
1 cup monterey jack pepper cheese, shredded
1 lb pepper bacon, cooked and chopped
1/4 cup Italian breadcrumbs
1/4 cup chopped almonds
2 tablespoons melted butter
Reynolds Wrap Foil

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