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Smoky Beef Mac & Cheese
Chipotle peppers make this smoky beef mac and cheese flavorful.
Servings: 6 people
- 12 oz lean ground beef
- 10 oz cheddar cheese soup
- 12 oz evaporated milk
- 3 cup shredded Mexican-blend cheese *
- 1-2 chipotles in adobo sauce finely chopped
- 2 tsp Adobo seasoning **
- 2 cups elbow macaroni
- 1/2 cup Panko bread crumbs
- 1 tbs olive oil
- 2-3 green onions sliced
Season with Adobo seasoning and brown ground beef in heavy skillet. Drain and set aside.
Cook elbows in large pot to al dente stage; about 8 minutes. They should still have some "bite" in them. Drain and return to pot.
Preheat oven to 350 degrees F. Lightly spray or grease a 1.5 quart baking dish.
Add the cheese soup, milk, shredded cheese and chipoltes to pot with macaroni. Stir and combine well. Stir in ground beef.
Turn into prepared baking pan. Mix the Panko crumbs with the olive oil and distribute evenly on top of casserole.
Bake for 30-35 minutes, or until sauce is bubbly and Panko crumbs are golden brown. Garnish with green onion slices.
*Colby or cheddar cheese may be substituted for Mexican blend
**This product is available from Goya but if you can't find it, a mixture of salt, pepper, garlic powder and a pinch of oregano will do.
Serving: 1serving | Calories: 672kcal | Carbohydrates: 51g | Protein: 39g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 816mg | Potassium: 802mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1147IU | Vitamin C: 2mg | Calcium: 642mg | Iron: 3mg