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Smokin' Mac 'n' Cheese

Source of Recipe


Cook's Country, February/March 2006






List of Ingredients



• -- Topping --
  
• 1 cup fresh bread crumbs
  
• 2 Tbsp unsalted butter, melted
  
• 1 clove garlic, minced
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/8 tsp cayenne pepper
  
• .
  
• -- Filling --
  
• Salt
  
• 1 pound elbow macaroni
  
• 3 Tbsp unsalted butter
  
• 3 Tbsp all-purpose flour
  
• 3 cups heavy cream
  
• 2 cups whole milk
  
• 2 cups shredded Monterey jack cheese
  
• 2 cups shredded Cheddar cheese
  
• 1 canned chipotle chile in adobo sauce, minced
  
• 1/4 cup canned sliced green chiles, minced
  
• Pepper
  






Instructions



1. For the topping:
   Combine bread crumbs, melted butter, garlic, salt, pepper and cayenne in a bowl.
   
   
2. For the filling:
   Adjust oven rack to middle position and heat oven to 350° F. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and macaroni, and cook until nearly tender. Drain macaroni and set aside in colander.
   
   
3. Melt butter in now-empty Dutch oven over medium-high heat. Add flour and whisk constantly until mixture is light brown, 2 to 3 minutes. Gradually whisk in cream and milk. Bring to boil, then reduce heat and simmer, whisking constantly, until mixture is slightly thickened, 5 to 7 minutes. Stir in macaroni, cheeses and chiles, and season with salt and pepper. Transfer to 2-quart baking dish and top with bread-crumb mixture. Bake until golden brown and bubbly, about 30 minutes. Cool 5 minutes. Serve.
   
   Serves 8 to 10