Chipotle Mac Recipe
pepper jack, mozzarella, chicken, hint of lime, chipotle sauce
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Ingredients
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Pasta & Cheese
Chicken & Chipotle Sauce
Finish & Garnish
Method
Pasta & Cheese
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add 3 cups elbow macaroni and cook according to package directions until al dente (about 7–9 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.
- 2
Make béchamel base
In the same pot over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until slightly golden to cook the flour taste.
- 3
Add milk and seasonings
Slowly whisk in 2 cups whole milk, a little at a time, until smooth. Continue whisking and cook 3–4 minutes until the sauce thickens and coats the back of a spoon. Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper.
- 4
Finish cheese sauce
Lower heat to low. Remove pot from direct heat and add shredded cheeses in batches: 1 cup sharp cheddar, 1 cup pepper jack, and 1 cup mozzarella. Stir each addition until melted and fully incorporated. If sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach a smooth, creamy consistency.
- 5
Combine pasta and sauce
Add the drained pasta to the cheese sauce and stir until evenly coated. Keep warm over the lowest heat setting while you prepare the chicken and sauce (or transfer to a warm oven set to 200°F/95°C).
Chicken & Chipotle Sauce
- 6
Prepare chicken
Cut 12 oz chicken breasts into bite-size pieces or thin strips for quicker, even cooking. Pat dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 7
Cook chicken
Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until cooked through and lightly browned (internal temp 165°F/74°C). Remove chicken to a plate and tent with foil.
- 8
Make chipotle sauce
In a small bowl, combine 1 tbs chopped chipotle peppers in adobo, 3 tbs mayonnaise, 2 tbs sour cream, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp minced garlic, and 1 tsp chipotle powder (optional). Whisk until smooth. Taste and adjust salt (about 1/4–1/2 tsp) and lime as needed.
- 9
Coat chicken in sauce
Return the cooked chicken to the skillet on low heat and pour about half of the chipotle sauce over the chicken, stirring to coat and warm through for 1–2 minutes. Reserve the remaining sauce for drizzling on the mac or serving at the table.
Finish & Garnish
- 10
- 11
Assemble
Fold the sauced chicken into the cheese-coated pasta until evenly distributed. Transfer to an oven-safe serving dish if desired.
- 12
Top and garnish
Drizzle the reserved chipotle sauce over the top to taste. Sprinkle toasted panko (if using), 2 tbs chopped cilantro, and 2 tbsp sliced green onions. Serve with 2 lime wedges alongside to squeeze over the dish for a bright finish.
- 13
Serve
Serve hot. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk to loosen the sauce.