This quick mac and cheese from the stove has a subtle spice kick thanks to the sauce from a can of Chipotle en Adobo. It takes just 20 minutes to assemble, which makes it perfect during the week – and gets its decadent melt from Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese, made with added real cream.
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all-purpose unbleached flour
Chipotle sauce en adobo
Fresh coriander leaves for serving
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- Bring a large saucepan of salted water to a boil. Add the pasta and cook al dente according to the instructions on the packet. Drain the pasta.
- Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and cook until light golden and smelling nutty, about 2 minutes. Slowly add milk while stirring. Bring to a gentle simmer and cook, stirring, until mixture thickens, about another 3 minutes.
- Add the sauce from the canned Chipotles en Adobo, chili powder and mustard and season with salt. Reduce the heat to low and stir in 3 cups of cheese, a small handful at a time, until completely melted.
- Add cooked pasta to the cheese sauce and stir well. Stir in the remaining 1½ cups of the cheese until it blends and the cheese has melted. Arrange in bowls, garnish with coriander and serve.
Sargento® Creamery Shredded 3 Cheese Mexican natural cheese
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