I had a can of chipotle sauce and some Cornflakes to use up, and the only logical solution was to create this creamy chipotle mac and cheese with a cornflake topping. And let me tell you…I’m glad I did!
It’s no secret that creamy mac and cheese is my favorite kind. Of course, I would never turn down the “drier” varieties. But something about an aaaalmost (but not quite) soupy mac and cheese just does it for me. After all, the best part of any mac and cheese recipe is the sauce, so the more sauce the better if you ask me!
Creamy chipotle mac and cheese: important notes
The smokiness of the chipotle and the crunch of the Cornflakes elevates this mac and cheese to whole new levels, It’s easy to make it all on the stove top, and you just finish it off by popping it in the oven for 20 minutes. There’s really nothing quite like it.
Before we get into the details, we need to talk about the chipotle that makes this “chipotle mac and cheese.”
A note on chipotle paste/sauce
I use this exact can of chipotle sauce for this recipe:
It’s incredibly important to note it is NOT the same as chipotle peppers in adobo sauce! You can find chipotle sauce in the aisle with the chipotle peppers in adobo sauce, but they are not the same thing.
I use two tablespoons of chipotle sauce for this recipe. HOWEVER, if you can only find chipotle peppers in adobo sauce and NOT canned chipotle sauce, you can use about 1/2 to one tbsp. of chipotles in adobo sauce instead. Start small, and add more once you taste test the sauce. You can also do this with chipotle paste.
If you use a whole chipotle pepper, make sure it’s diced very small or even pureed so you get the same consistency.
Now that we’ve got that out of the way, here’s what else you need!
Chipotle mac and cheese ingredients
- Sharp/old cheddar (shredded from the block)
- Monterey jack cheese (shredded from the block)
- Whole milk and cream
- Butter (for the roux and for the Cornflake topping)
- Flour
- Canned chipotle sauce
- Garlic powder
- Salt
- Macaroni noodles
- Green onions (this is optional, but they taste great on top!)
How to
You’ll begin by boiling the macaroni noodles according to package directions, MINUS one minute (they’ll cook a bit more in the oven). Drain and set aside. Preheat the oven to 350F.
Grate the cheddar cheese and monterey jack cheese (don’t use pre-shredded cheese — here’s why)
In a large sauce pan on medium heat, melt the butter. Then whisk in the flour and let it cook for another minute and it will form a paste. Now, slooowly pour in the milk and cream, about a quarter of it at a time. Make sure you whisk well each time and let it thicken. Add the chipotle sauce, garlic powder, and salt.
Once the mixture has thickened and comes to a gentle boil, turn off the heat. Add the cheeses, and let the remaining heat in the sauce melt the cheese while you gently stir (this stops it from getting stringy).
When the cheese is melted and the sauce looks creamy and smooth, add the cooked noodles and mix.
Grease an 8×8 baking dish with butter, and pour the macaroni in. At this point, it will look very liquidy. When it bakes, it thickens up. BUT this is a very creamy mac and cheese. If you prefer your chipotle mac and cheese on the drier side, I would recommend adding another half a cup of noodles.
Melt another tablespoon of butter in the microwave, then mix it with the Cornflakes. Sprinkle this mixture over the mac and cheese, then pop the dish in the oven. Baked at 350F for 20-30 minutes, or until the cheese is bubbly around the edges.
Chipotle Mac and Cheese with Cornflake Topping
Ingredients
- 1.5* cups macaroni measured dry, see notes
- 2 tbsp butter for the roux
- 2 tbsp flour
- 1 cup whole milk
- 1 cup whipping cream
- 1 tsp garlic powder
- 2 tbsp canned chipotle sauce (see notes!)
- ¼ tsp salt
- 1.5 cup sharp cheddar shredded
- 1.5 cup monterey jack shredded
Cornflake Topping
- 1 tbsp butter melted in the microwave
- 1 cup Cornflakes
Instructions
- Boil the macaroni noodles according to package directions, MINUS one minute (they'll cook a bit more in the oven). Drain and set aside. Preheat the oven to 350F. Grate the cheddar cheese and monterey jack cheese.
- In a large sauce pan on medium heat, melt the butter. Whisk in the flour and let it cook for another minute and it will form a paste. Slowly pour in the milk and cream, about a quarter of it at a time. Make sure you whisk well each time and let it thicken. Add the chipotle sauce, garlic powder, and salt.
- Once the mixture has thickened and comes to a gentle boil, turn off the heat. Add the cheeses, and let the remaining heat in the sauce melt the cheese while you gently stir (this stops it from getting stringy). Taste test the sauce at this point and add more chipotle sauce if you want it spicier. When the cheese is melted and the sauce looks creamy and smooth, add the cooked noodles and mix.
- Grease an 8x8 baking dish with butter, and pour the macaroni in. Melt another tablespoon of butter in the microwave, then mix it with the Cornflakes. Sprinkle this mixture over the mac and cheese, then pop the dish in the oven. Bake at 350F for 20-30 minutes on the middle rack, or until the cheese is bubbly around the edges.
Notes
- This is a very creamy mac and cheese. If you prefer mac and cheese that's "drier" you can use two cups of noodles instead of 1.5.
Nutrition
Wow, it feels good to share another mac and cheese recipe with you guys! It’s been a year since 2019’s Mac of the Month run ended, and this chipotle mac and cheese was the perfect next choice. Hope you love it as much as I do!
XO,
Chelsea
PS. If you have leftover Cornflakes, you can use them up with this vegetarian wife saver casserole!
PPS. Can we connect on Instagram? Find me here and tell me it was this post that sent you!
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