Chipotle Mac and Cheese

Ingredients

• 1 (16 ounce) package elbow macaroni
• 3 cups whole milk
• 0.5 cup butter
• 0.5 cup minced onion
• 4 cloves garlic, minced
• 3 chipotle chiles in adobo sauce, finely chopped
• 6 tablespoons all-purpose flour
• 1 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese

Steps

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9×13-inch baking dish with cooking spray.
3. Place macaroni into prepared baking dish. Meanwhile, heat milk in a saucepan until hot but not boiling.
4. Melt butter in a separate saucepan. Add onion, garlic, and chipotles; cook and stir until onion translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time; cook about 3 minutes, whisking constantly to avoid burning. Whisk in hot milk, 1/2 cup at a time. Stir in paprika; season with salt and pepper. Bring mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in Cheddar and Monterey Jack, 1/2 cup at a time; stir until cheese melted and sauce thick and smooth.
5. Pour sauce over macaroni; stir to combine. Cover dish with foil.
6. Bake covered until bubbling and macaroni has absorbed some sauce, about 40 minutes. Uncover; continue baking until golden brown on edges, 10 to 15 minutes more.