Chipotle Mac & Cheese

17 ingredients
5 steps

Ingredients

  • 1 package (16 ounces) cavatappi or spiral pasta
  • 2 pounds ground beef
  • 2 large onions, chopped
  • 2 large green peppers, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup 2% milk
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional

Directions

  1. 1
    Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink. Drain.
  2. 2
    Stir in the tomatoes, soup, milk, chipotle pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer until thickened, about 15 minutes.
  3. 3
    Drain pasta; stir into meat mixture. Divide between two greased 8-in. square baking dishes; sprinkle with cheese.
  4. 4
    Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer. Sprinkle with cilantro if desired.
  5. 5
    Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60 minutes. Uncover; bake until bubbly and cheese is melted, 8-10 minutes longer.

Products Matching These Ingredients

More Recipes to Try