Smoky Chipotle Mac and Cheese with Fire-Roasted Tortilla Chips
Smoky chipotle chiles and tangy adobo sauce transform classic mac and cheese into a bold, Mexican-inspired comfort dish. The rich cheddar cheese sauce gets a spicy kick from finely chopped chipotle peppers, while fresh cilantro adds brightness. Fire-roasted tortilla chips create an irresistible crunchy topping that perfectly complements the creamy, smoky interior. This version works beautifully for casual dinners, potluck gatherings, or when you want familiar comfort food with exciting southwestern flavors.
Ingredients
- 1 box elbow macaroni, 1 lbgluten-free pasta1:1gluten-free
cook according to package
- ¼ cup butter or margarine
- ¼ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 4 cups milk
- 4 cups sharp Cheddar cheese, shredded, 16 oz
- 1 teaspoon salt
- 1 chile chipotle chile in adobo sauce, finely chopped, from 7-oz can
- 2 teaspoons adobo sauce, from can of chipotle chiles
- ⅓ cup fresh cilantro, chopped
- 1 ½ cups fire-roasted chipotle tortilla chips, crushed, 30 chips
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Cook and drain macaroni according to package directions using minimum cook time
- 3
Melt butter in Dutch oven over low heat
- 4
Whisk in flour until blended and cook, stirring, for 1 minute
- 5
Gradually whisk in milk and cook over medium heat, stirring constantly, until thickened
- 6
Remove from heat and stir in 3 cups cheese and salt until smooth
- 7
Stir cooked macaroni into cheese sauce
- 8
Mix in chopped chipotle chile, adobo sauce, and cilantro
- 9
Transfer mixture to prepared baking dish
- 10
Top with crushed tortilla chips and remaining cheese
- 11
Bake uncovered until bubbly and cheese is melted
Tips
Use minimum pasta cooking time to prevent mushy texture since it bakes further in the oven.
Crush tortilla chips just before adding to maintain maximum crunch and prevent sogginess.
Adjust heat level by adding more chipotle chiles or adobo sauce to taste.
Good to Know
Refrigerate covered up to 3 days. Reheat in 350°F oven until warmed through.
Assemble completely without baking, cover tightly, and refrigerate up to 1 day before baking.
Serve hot directly from baking dish. Let cool 5 minutes before serving for easier portioning.
Common Mistakes
Cook pasta only to minimum time to avoid mushy texture after baking.
Stir cheese sauce constantly while cooking to prevent scorching and ensure smoothness.
Add chipotle gradually and taste as you go since heat levels vary between peppers.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 1:1 baking blend
cook according to package
FAQ
Can I make this spicier?
Add more chipotle chiles or adobo sauce gradually, tasting as you go. You can also mix in diced jalapeños or a pinch of cayenne pepper.
What if I don't have chipotle tortilla chips?
Regular tortilla chips work fine, or try crushed Fritos, panko breadcrumbs, or even crushed Cheez-Its for different flavors and textures.
How long does this keep in the refrigerator?
Store covered for up to 3 days. The tortilla chip topping will soften but the flavors remain delicious when reheated.