Chipotle Mac and Cheese – Hiland Dairy

Ingredients

• 16 ounces medium pasta shells
• 6 tablespoons Hiland Unsalted Butter , divided
• 1/4 cup all-purpose flour
• 4 cups Hiland Lactose Free Milk (or Whole Milk )
• 16 ounces sharp cheddar, grated
• 8 ounces gruyere, grated
• 3-4 whole chipotles in adobo, finely chopped (plus 2-3 tbsp adobo sauce from can)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 cups crusty bread cut into 1/2-inch pieces, such as sourdough
• 3 tablespoons Hiland Unsalted Butter , melted
• Pinch of kosher salt
• 1 ounce parmesan, grated (optional)
• Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish (a slightly smaller dish will also work).
• Make the mac and cheese. Cook pasta until just al dente. Drain, transfer to a large bowl, and toss with 2 tablespoons of butter until the butter is fully melted.
• While the pasta cooks, melt 4 tablespoons butter in a large saucepan over medium heat.
• Whisk in the flour until smooth. Cook 1 minute, stirring constantly.
• Gradually whisk in the milk until smooth. Bring to a simmer and cook until slightly thickened, about 3 minutes.
• Add the pasta and stir until evenly coated. Transfer to the prepared baking dish.
• For the topping, toss the melted butter with the breadcrumbs, garlic powder, salt, and parmesan if using. Scatter evenly over the pasta.
• Bake uncovered for 20 minutes, or until the topping is golden brown.