Mac and Cheese with Chipotle and Crispy Breadcrumb Topping

How to Make Mac and Cheese with Chipotle and Crispy Breadcrumb Topping

1. 1

   Step 1: Cook the pasta

   Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil, add the kosher salt, and cook the elbow macaroni until just al dente according to package directions (usually 1–2 minutes less than fully tender). Drain the pasta and set aside; reserve about 1 cup of the cooking liquid in case you need to loosen the sauce later.

   For this step

   • 12 ozElbow macaroni
   • 1 tbspKosher salt
   
2. 2

   Step 2: Make the chipotle cheese sauce

   In a medium saucepan over medium heat, melt 4 tablespoons of the butter, then whisk in the flour and cook 1–2 minutes until it smells toasty (roux). Gradually whisk in the milk and simmer until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the shredded sharp cheddar, pepper jack, and minced chipotle peppers until smooth; season with ground black pepper and taste for salt, thinning with reserved pasta water if needed.

   For this step

   • 1/4 cupAll-purpose flour
   • 3 cupsWhole milk
   • 3 cupsSharp cheddar cheese, shredded
   • 1 cupPepper Jack cheese, shredded
   • 2 tbspChipotle peppers in adobo, minced
   • 1/2 tspBlack pepper, ground
   
3. 3

   Step 3: Assemble and prepare breadcrumb topping

   Combine the drained pasta and cheese sauce in the pot or a large bowl and transfer to a lightly buttered 9x13-inch (or similar) baking dish. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs until evenly coated, then sprinkle the breadcrumbs over the mac and cheese in an even layer.

   For this step

   • 1 cupPanko breadcrumbs
   
4. 4

   Step 4: Bake until bubbly and golden

   Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the topping is golden brown. If you want extra color, broil on high for 1–2 minutes while watching carefully to prevent burning.
   
5. 5

   Step 5: Rest and serve

   Let the dish rest for 5 minutes to set, then serve warm as a smoky, spicy side or main. Leftovers keep well refrigerated for 3 days and reheat gently in the oven for best texture.

1. Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil, add the kosher salt, and cook the elbow macaroni until just al dente according to package directions (usually 1–2 minutes less than fully tender). Drain the pasta and set aside; reserve about 1 cup of the cooking liquid in case you need to loosen the sauce later.
2. In a medium saucepan over medium heat, melt 4 tablespoons of the butter, then whisk in the flour and cook 1–2 minutes until it smells toasty (roux). Gradually whisk in the milk and simmer until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the shredded sharp cheddar, pepper jack, and minced chipotle peppers until smooth; season with ground black pepper and taste for salt, thinning with reserved pasta water if needed.
3. Combine the drained pasta and cheese sauce in the pot or a large bowl and transfer to a lightly buttered 9x13-inch (or similar) baking dish. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs until evenly coated, then sprinkle the breadcrumbs over the mac and cheese in an even layer.
4. Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the topping is golden brown. If you want extra color, broil on high for 1–2 minutes while watching carefully to prevent burning.
5. Let the dish rest for 5 minutes to set, then serve warm as a smoky, spicy side or main. Leftovers keep well refrigerated for 3 days and reheat gently in the oven for best texture.