Chipotle Mac & Cheese

Someone in the family decided that once a month we should have a potluck lunch. Today was the first. Since I am a last minute planner, I waited to see what everyone bringing before I made my choice. We had shepherd's pie, American chop suey, shredded BBQ beef, salads, Mexican lasagna, buffalo chicken crescents (made by the BF), and I made chipotle mac & cheese.

I always have some sort of gripe when it comes to baked mac & cheese. It either comes out too stringy or it's not enough cheese sauce the pasta is only lightly coated. Today's mac was one where it was just lightly coated in cheese sauce...and I like my cheese sauce...

Chipotle Mac & Cheese
adapted from Smell Like Home

1.5 lb cavatappi or other pasta
6 tbsp. unsalted butter
1/4 cup flour
1.5 cups milk
1 cup heavy cream
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
3 tbsp. chipotle peppers in adobo sauce
2 tsp. adobo sauce
sprinkle of dried cilantro
8 oz. shredded mozzarella
4 oz. shredded chipotle cheddar cheese or pepper jack
4 oz. shredded sharp cheddar cheese
extra shredded cheese for topping
panko bread crumbs

1. Preheat oven to 350. Grease a casserole dish.
2. Cook pasta until al dente. Before draining, reserve 1/2 cup of the pasta water.
3. Meanwhile, melt the butter in a sauce pan. Whisk in the flour and cook for 2 minutes, frequently whisking to avoid lumps.
4. Slowly whisk in the milk and cream. Cook for 2 minutes, stirring occasionally.
5. Stir in the garlic, onion, salt and pepper.
5. Stir in the peppers, adobo sauce and cilantro.
6. Remove from heat and stir in cheeses. The cheese should melt in and get stringy. If it feel like a large mass of cheese, pour in a little of the reserved pasta water until it thins out until smooth.
7. Add the cheese sauce to the drained pasta and stir to coat the pasta.
8. Transfer to the casserole dish. Top with extra shredded cheese and panko crumbs. Bake for 20-25 minutes until hot and bubbly.
9. Broil for 1-2 minutes after til the bread crumbs are golden.