Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
30
High
Nutrition per serving
Calories732.8 kcal (37%)
Total Fat41.9 g (60%)
Carbs56.5 g (22%)
Sugars5.7 g (6%)
Protein33.1 g (66%)
Sodium1151.1 mg (58%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 Tbspunsalted butter
0.5onion
small, minced
1garlic clove
minced
2 cupselbow macaroni
2 ½ cupschicken stock
vegetable stock or even water!)
1 cupwhite cheddar
shredded, plus 1/4 more for topping
1 cupmonterey jack
shredded, plus 1/4 more for topping
¼ cupfinely grated parmesan cheese
1chipotle pepper
minced, plus 1-2 Tbsp of the adobo sauce
3 Tbspheavy cream
kosher salt
2 Tbsppanko breadcrumbs
Instructions
Step 1
In a large skillet, heat butter over medium heat until melted. Add in onions and garlic and cook until softened. Season with salt.
Step 2
Add in elbows and stir to coat.
Step 3
Add in about 1/3 of the chicken stock and cook over medium heat, stirring until most of the liquid is evaporated.
Step 4
Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
Step 5
Reduce heat to low and stir in cheeses until fully melted. Stir in chipotles and adobo.
Step 6
Season to taste with salt.
Step 7
Stir in cream. **
Step 8
Pour into a small greased baking dish and top with the 1/4 cup extra cheddar and monterey cheeses. Sprinkle on panko.
Step 9
Turn on broiler to high. Place mac and cheese under the broiler and broil until golden, about 5 minutes. Keep an eye on it!
Step 10
Enjoy!
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