Quick Stovetop Chipotle Mac & Cheese {Meatless Monday}

How does a crave-worthy, under 30-minutes, one pot recipe sound to you?  I know, right?  Especially this time of the year – there’s nothing better than that!  Even better if it feeds a crowd, and can be reheated for leftovers the next day, or later in the night when basketball practice is over.  Oh – and hopefully you can hide a small bowl for lunch tomorrow.  Yep, this recipe checks all of the above boxes.

No lie here – Mac & Cheese isn’t the lightest of meals, but it’s so good for a cold night, and if you serve it with a big green salad, it’s pretty healthy in my book.  It has to feature lots of REAL cheese – no fat free for me.  I shaved off some extra fat though by using fat free evaporated milk instead of full fat milk or cream, and cutting the butter back a bit, from the recipe I adapted from The America’s Test Kitchen Family Cookbook  (a staple in my kitchen, and that’s an affiliate link, so thanks for supporting me!).

I fancied this recipe up a bit by adding chipotle chiles – the kind that come in a can with adobo sauce.  Usually they’re a bit too spicy for me, but I think the creaminess of this recipe cuts the spice nicely, and they add just a little bit of heat with almost a bit of sweetness at the same time.  Do try them!

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Of course the beauty of this recipe is that it is made on the stovetop, and in one pot.  You can feel free to pop it under the broiler for a minute if you like it brown and bubbly, but it’s just as good if you don’t.

Quick Stovetop Chipotle Mac & Cheese

5 from 1 vote

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Prep Time: 30 minutes minutes

Calories:

Author: Anne Danahy, RD

Ingredients

• ▢ 1 pound tube shaped pasta
• ▢ Salt for the water
• ▢ 3 eggs lightly beaten
• ▢ 2 cans fat free evaporated milk
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/4 teaspoon ground pepper
• ▢ 1 teaspoon dry mustard mixed with 1 teaspoon water
• ▢ 4 tablespoons butter
• ▢ 10 ounces shredded extra sharp cheddar cheese about 2/3 pound
• ▢ 10 ounces shredded colby cheese about 2/3 pound
• ▢ 1/2 can chipotle chile peppers in adobo sauce finely chopped

Instructions

• ▢
  Bring about 5 quarts water, salted with 1 tablespoon kosher salt to a boil in a Dutch oven or large stock pot. Add pasta, and cook until just al dente - don't overcook!
• ▢
  While pasta is cooking, combine eggs, 1 can of evaporated milk, salt, pepper and mustard-water mixture in a large measuring cup. Whisk lightly to blend well.
• ▢
  Drain pasta, and return to the hot pot. Add butter, return the pot to low heat and let the butter melt.
• ▢
  Stir pasta to coat with butter, and pour the egg mixture over all.
• ▢
  Add about half the cheese and stir gently to combine.
• ▢
  Add remaining evaporated milk, and remaining cheese. Stir well to combine.
• ▢
  Stir in chopped chipotle peppers, and adjust seasoning as needed.
• ▢
  If desired, place pot (if oven-safe) under the broiler to brown some of the cheese a bit.
• ▢
  Let sit for 10 minutes to thicken up before serving.

Notes

Adapted from America's Test Kitchen Family Cookbook

https://cravingsomethinghealthy.com/quick-stovetop-chipotle-mac-cheese/