Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 (11 ounce) can condensed Cheddar cheese soup
- 1 (12 ounce) can evaporated milk
- 1 pound shredded Colby cheese
- 1 chipotle chile in adobo sauce, finely chopped
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Step 3
Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
Step 4
Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
Step 5
Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 758 | |
% Daily Value * | |
Total Fat37g | 47% |
Saturated Fat21g | 106% |
Cholesterol100mg | 33% |
Sodium965mg | 42% |
Total Carbohydrate74g | 27% |
Dietary Fiber3g | 10% |
Total Sugars9g | |
Protein35g | |
Vitamin C1mg | 6% |
Calcium740mg | 57% |
Iron4mg | 19% |
Potassium497mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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