Chipotle Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni, cooked according to package directions
• 1 quart half and half, divided
• 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
• 5 chicken bouillon cubes
• 3 cloves fresh garlic, roughly chopped
• 1 tablespoon Spice Islands® Onion Powder
• 0.5 teaspoon Spice Islands® Fine Grind Black Pepper
• 0.25 cup Argo® OR Kingsford's® Corn Starch
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded pepper Jack cheese
• 1 cup shredded pepper Jack cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13×9-inch pan.
2. Blend 2 cups half and half, chipotle pepper, bouillon cubes, and garlic in a blender or food processor until well-blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half, and corn starch. Stirring constantly, bring to a boil; boil and stir until very thick, about 1 minute. Remove from heat.
3. Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
4. Bake until browned and bubbly around edges, 25 to 30 minutes.