Mariachi Mac and Cheese

Name: Mariachi Mac and Cheese
Yield: serves 4 to 6
Ingredients: 8 ounces penne; 2 tablespoons (1/4 stick) unsalted butter; 2 1/2 tablespoons all-purpose flour; 1 1/2 cups milk; 9 ounces sharp Cheddar, grated (2 1/4 cups); 1 ounce Gruyère cheese, grated (1/4 cup); 2 1/2 teaspoons finely minced chipotle peppers in adobo sauce (about 1 pepper; see Note); 1 4-ounce can diced green chiles, rinsed, or 3 roasted Anaheim chiles; 3/4 teaspoon garlic powder; 1 1/4 teaspoons kosher salt; 1 tablespoon extra-virgin olive oil; 1/2 medium red onion, diced; 1 cup cauliflower florets; 1/2 medium red bell pepper, diced; 1/2 cup fresh or frozen corn kernels; 1/4 teaspoon paprika

December 22, 2011

THIS IS THE SAME GREAT BEECHER’S MAC AND CHEESE recipe taken to a new level, with the spice of chiles and the addition of vegetables. Feel free to experiment with leftover cheeses for new flavor combinations.

Cooks' Note

Chipotle peppers in adobo sauce come in 7-ounce cans and can be found at most grocery stores. The peppers are very soft and become a pulp when finely minced. They are also spicy, so to reduce the spice of the mac and cheese, add less chipotle. Store leftover chipotle peppers in the refrigerator.

Recipe notes

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