Stovetop Chipotle Mac and Cheese

By á-47

Ingredients

• 1/2 lb. pasta shells
• 8 oz. evaporated milk
• 1 1/2 Tbsp. chipotle puree (chipotles in adobo, pureed)
• 3 Tbsp. butter, melted, plus 1 Tbsp.
• 2 eggs
• 1 tea. mustard
• salt and pepper
• 1 1/4 cups shredded cheddaar cheese
• 1 1/4 cups shredded american cheese

Preparation

Step 1

Cook pasta to al dente. Drain and reserve.

In a large pot, add evaporated milk and chipotle puree over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Whisk evaporated milk and chipotle puree to combine. Add 3 Tbsp. melted butter, eggs, mustard, salt and pepper, and whisk together. Add the reserved pasta, and cheese.

Over low heat, stir slowly for 1-2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 Tbsp. of butter.