Ingredients
1
box (1 lb) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
4
cups milk
4
cups shredded sharp Cheddar cheese (16 oz)
1
teaspoon salt
1
chipotle chile in adobo sauce, finely chopped (from 7-oz can)
2
teaspoons adobo sauce (from can of chipotle chiles)
1/3 cup chopped fresh cilantro
1
1/2 cups fire-roasted chipotle tortilla chips, crushed (30 chips)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in Dutch oven, melt butter over low heat; stir in flour with whisk until blended. Cook and stir 1 minute. Gradually stir in milk with whisk; cook over medium heat 5 to 8 minutes, stirring constantly, until thickened. Remove from heat. Add 3 cups of the cheese and the salt; stir until smooth.
Stir cooked macaroni into cheese sauce. Stir in chipotle chile, adobo sauce and cilantro. Spoon mixture into baking dish. Sprinkle with chips and remaining 1 cup cheese.
Bake uncovered 5 to 10 minutes or until bubbly and cheese is melted.
