10 cups water
1 Tablespoon kosher salt
2 1/2 cups (2/3 lb) macaroni
2 Tablespoons butter
1 Tablespoon olive oil
1 medium onion, diced
1 large chipotle in adobo sauce, seeds removed and minced + 1 1/2 teaspoons adobo sauce
2 garlic cloves, minced
2 Tablespoons all-purpose flour
1 teaspoon kosher salt
1 1/2 cups heavy cream
1 14 1/2-ounce can diced tomatoes, preferably Muir Glen brand
1 1/2 cups (6 ounces) sharp cheddar cheese, shredded
1 1/2 cups (6 ounces) Monterey Jack cheese, shredded
3 Tablespoons butter
1/2 teaspoon kosher salt
2 cups coarse, good quality breadcrumbs
1/2 cup fresh Parmigiano-Reggiano cheese, finely grated
3 Tablespoons chopped chives
Preheat oven to 350°F.
Cook Pasta: Pour water in a large stock pot and add the salt. Bring to a boil then add the macaroni. Cook until al dente, about 6 minutes. Drain and toss with 2 Tablespoons butter.
Prepare Cheese Sauce: Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook 4 minutes or until onion is tender. Add chopped chipotle and garlic and cook 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add heavy cream, tomatoes and reserved 1 1/2 teaspoons adobo sauce. Cook 3 minutes or until thickened. Pour sauce over cooked pasta and add cheddar and Monterey Jack cheese; stir to combine.
Assemble and Bake: Spoon pasta mixture into a 2-quart baking dish completely coated with cooking spray. Bake at 350° for 20-25 minutes or until bubbly. Remove from oven.
Make the Breadcrumb Topping: Meanwhile, melt the butter in a large sauté pan over medium heat. Add salt to the melted butter. Add the breadcrumbs and toast until nice and crunchy, stirring occasionally, about 2-3 minutes. Remove from heat. Add Parmigiano-Reggiano cheese.
Broil and Serve: Sprinkle breadcrumb topping mixture over the top. Return to oven and broil for 2 minutes, until topping browns. Garnish with chopped chives and serve.
Recipe created by Parties That Cook®