Chipotle Pepper Mac and Cheese

Lighten up classic mac and cheese and add some spice by replacing milk and cream with pureed roasted peppers, jalapeños, and chipotle peppers.

Roast the peppers, jalapeños, and garlic.

Toast and season the breadcrumbs.

Bake until the sauce is bubbly and the topping is browned.

Ingredients

• 2 bell peppers, roughly chopped

• 2 jalapeños, roughly chopped

• 3 tbsp olive oil

• 2 cloves garlic, whole

• Salt

• 8 oz pasta

• 8 oz cheddar cheese, shredded

• 2 oz pepper jack cheese, shredded

• 1 tbsp butter

• 1 tbsp chipotle chile powder or 2 chipotle peppers and some sauce from a can of chipotle peppers in adobo sauce

• 1/2 cup breadcrumbs

• Red pepper flakes

Instructions

1. Preheat the oven to 425 F. In a baking dish, toss the peppers and jalapeños with 1 tbsp of the oil and season with salt. Bake for 10 minutes.

2. Add the whole garlic cloves to the dish, then bake for 5-10 more minutes. Lower the oven temperature to 400 F.

3. Meanwhile, bring a pot of salted water to a boil. Cook the pasta for 4 minutes less than recommended. Reserve a cup of pasta water.

4. Combine the peppers, jalapeños, garlic cloves, and chipotle chile powder or sauce in a blender. Add a splash of the pasta water and blend until smooth. Add more pasta water as needed.

5. Mix in the cheese and butter. Adjust the spice to taste. Mix with the pasta and pour into the baking dish.

6. Heat up the remaining 2 tbsp olive oil in a small pan. Toast the breadcrumbs until golden brown. Season with salt and red pepper flakes.

7. Top the pasta mixture with the breadcrumbs. Bake for 25 minutes or until the sauce is bubbling.

Notes

• To make a non-spicy version, skip the chipotle chile powder and replace the jalapeños with another bell pepper.

• Use roasted red peppers for a faster meal.

• Mix up the cheese: use a cheddar base with other cheeses, such as parmesan.