I am not a huge Mac and Cheese fan – mainly because the flavors are not vibrant enough for my palate. This Mac and Cheese changes up the game – it is comforting but with a fabulous kick.

12 servings

2 ½ cups macaroni (2/3 lb)
2 tablespoons unsalted butter
1 tablespoon EVOO
1 medium onion, diced
1 large chipotle chile in adobo sauce, seeds removed
1 ½ teaspoons adobo sauce from can of chipotles
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 ½ teaspoons kosher salt
1 ½ cups heavy cream
1 14.5 can diced tomatoes
½ cup cilantro, chopped
1 ½ cups grated Jack cheese
1 ½ cups grated sharp cheddar cheese

2 tablespoons butter
2 garlic cloves, minced
2 cups panko bread crumbs
½ tsp kosher salt

Cook macaroni according to package instructions for “al dente” Reserve one cup pasta water. Drain pasta and toss with butter. Set aside in large bowl.

Heat EVOO in a medium saucepan over medium high heat. Add onion and sauté until tender, about 4 minutes. Add chipotle, sauce and garlic and sauté another minute. Sprinkle flour over and stir to incorporate. Reduce heat and add cream and tomatoes, Cook until thickened – about 2 minutes. Pour sauce over pasta. Stir. Sprinkle cheese and cilantro over and mix thoroughly. Pour into buttered 9” x 13” casserole dish.

Melt butter in medium skillet and add garlic. Gently sauté and then add panko. Cook until lightly browned (watch carefully). Sprinkle over top of pasta.

Bake in a preheated 350 oven for 25-30 mins.