This speedy stovetop mac and cheese has a subtle spice kick thanks to the sauce from a can of chipotles en adobo. It comes together in just 20 minutes, making it perfectly weeknight-friendly—and gets itsnt meltiness from Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese, made with added real cream.

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Yields:

6


servings

Prep time:

0

hours

5

mins

Cook Time:

0

hours

0

mins

Total Time:

0

hours

5

mins

1/3 c.

unbleached all-purpose flour

1 tbsp.

sauce from canned chipotles en adobo

Fresh cilantro leaves, for serving

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  1. Bring a large pot of salted water to a boil. Add pasta and cook per package instructions until al dente. Drain pasta.
  2. Meanwhile, in a medium pot over medium heat, melt butter. Add flour and cook until light golden and smells nutty, about 2 minutes. Slowly add milk while whisking. Bring to a gentle simmer and cook, stirring, until mixture thickens, about 3 minutes more.
  3. Add sauce from the canned chipotles en adobo, chili powder, and mustard and season with salt. Reduce heat to low and whisk in 3 cups of the cheese, a small handful at a time, until completely melted.
  4. Add cooked pasta to cheese sauce and stir to coat well. Stir in remaining 1 ½ cups of the cheese just until combined and cheese is melty. Spoon into bowls, garnish with cilantro, and serve.

Sargento® Creamery

Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese

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