Friday, January 20, 2012

White Cheddar Chipotle Macaroni & Cheese with Caramelized Onions

I am in love with the smoky flavor that Chipotle Chiles add to a dish.  I knew I wanted to make a Chipotle Macaroni & Cheese, but wasn't sure what flavor to pair the Chipotle pepper with. Then it hit me... Caramelized Onions.  I think that the hotness of the Chile peppers pairs nicely with the sweet onions and the creamy white cheddar.  If you've never used Chipotle Chiles they come in a can and you'll just use a little bit of it.  If you're interested, I have another post that uses them, and I tell you what I do with the leftovers.  You can find it here at the end of the recipe.  Hope everyone has a great weekend!
White Cheddar Chipotle Macaroni & Cheese with Caramelized Onions


For the Onions:
2  tablespoons butter
1  tablespoon olive oil
1  large onion, halved and THINLY sliced
2  tablespoons sugar


The rest of the ingredients:
8 ounces Penne Pasta (I use Penne because I think it pairs nicely with the onions which are about the same length.)
1/4  cup butter
1/2  teaspoon minced garlic
1/2  Chipotle pepper, diced fine 
1  teaspoon Chipotle sauce from the can of Chilies
1/4  cup flour
2  cups milk
2  cups White Cheddar Cheese (8 ounces), shredded


For the Onions:
In a large skillet over medium heat melt the butter and add the olive oil.  Add your onions and saute for a few minutes until they begin to get soft.  Add the 2 tablespoons sugar and turn the heat down a little.  Continue cooking for about 20 minutes until they are a golden brown.  Drain any excess oil and set aside to cool.  (I take mine out and place on a couple of paper towels to absorb any excess oil.)


Cook pasta in salted water until al dente.  Meanwhile, melt butter in a saucepan over medium heat.  Add the minced garlic, diced Chipotle and sauce.  Cook for a minute until fragrant.  Add your flour and whisk constantly for about 2 minutes.  Slowly add milk and bring to a boil and simmer for a minute until it thickens.  Remove from the heat and add the cheese a handful at a time stirring until melted.  Add the caramelized onions and pasta and mix thoroughly.


Place in a baking dish and bake at 375 degrees for about 20-25 minutes.


Enjoy!


Kim

Linked to the following parties:
Our very own Weekend Potluck
Katherine Martinelli Food Bloggers Support Sandy
Carole's Chatter Food on Friday Pasta & Noodles
Gooseberry Patch Comfort Food Link Party












26 comments:

  1. Oh my goodness! This looks incredible. Do you think it would work as a meal if I sprinkle black beans over it?

    So glad you brought this to Weekend Potluck. We love having you!

    If Brandie (The Country Cook) has not told you, the featured dip recipe is going viral on Pinterest. Being repinned like nothing we have ever seen before! Congrats.

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    1. Hi Tabitha! I think black beans would be great in the dish. It has the whole tex mex thing going on. I think I'll have to try that. Thanks for the idea!
      I can't believe that little dip recipe! Thanks to you guys for getting it out there. Speaking of pinning, I'm finding a lot of great ideas and recipes on your boards. Have a great weekend!
      Kim

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  2. Ooo, another great recipe from The Sunflower Club! Thanks for sharing, this takes Macaroni to a whole new level!!!!!!!!
    ~Tonya from 4 little Fergusons

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    1. Thanks Tonya! Your little Weekend Potluck has been so awesome for us, and I love the new look! Thanks for doing it!
      Kim

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  3. That sounds really incredible; like mac and cheese for the grown folk!

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    1. It IS like mac & cheese for us grownups! Thanks so much for stopping by, we really appreciate your feedback!
      Kim

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  4. Ooh this looks sooo good. I love cheese so much!
    -Kristi @ mysanfranciscokitchen.com

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    1. Cheese is my downfall as well! Pasta also, if I'm being honest! :) I just checked out your awesome brownie recipe. Have a great week!
      Kim

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  5. Oh my goodness, I shouldn't have looked at this right before my dinner was ready because now nothing I eat will be able to compare to how I imagine this tastes!

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    1. Thanks Natalie! My family love it! I'd love to know how you like it!
      Kim

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  6. Husband is requesting this one for dinner tomorrow night. Looks amazing with beautiful flavor :)

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    1. Thanks Corey! Hope he likes it, my hubby loves it! Thanks so much for hosting the link party. We are fairly new to this whole blogging thing, but we are having a lot of fun!
      Kim

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  7. Can't wait to try this!! Looks soooooooo good, I just joined your site. Check out my my blog when you ladies have time: http:LeesysLife.Blogstpot.com

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    1. Thanks Leesy! I'm on my way now to check out your blog. We really appreciate you joining and are glad your here!
      ~Kim

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  8. This recipe looks amazing, I'm definitely going to have to try it. One tip though, from a chef (moi!): Since you're baking the dish it's best to only cook the noodles halfway. That way, when the dish is finished baking the noodles will be perfectly al dente.

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    1. Thanks Brianna! I've had tried that with mixed results. We appreciate the tip. Thanks so much for visiting! ~Kim

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  9. Found this on Pinterest & made it for dinner tonight.
    YUMMY!!!
    My kids requested that I add chicken next time, so I'll have to let you know how that works out.
    Thanks for sharing.

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    1. Thanks Tracy! I think Chicken would be a FANTASTIC addition. Let me know how it turns out. I think I'm going to try this as well. Thanks so much for taking the time to comment!
      ~Kim

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  10. My hubs would go absolutely crazy for this one. Looks fantastic.

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    1. My hubs loves it as well! Thanks for stopping by. Have a terrific week!
      ~Kim

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  11. This looks amazing and I'm definitely adding it to my "must try" list. As for the leftover chipotle chilies, I just put the remaining contents of the can in a plastic or freezer safe container and pop it in the freezer. The amount is so small that it thaws out in no time and I can get what I need out and put the rest back in the freezer. One can of chilies can last me three or for meals this way and I don't feel like I have to have "Chipotle Pepper Week" to use them up. Thanks for the great recipe.

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    1. Thanks! I'm going to try your hint about putting the entire can in the freezer. Thanks so much for stopping by and sharing!
      ~Kim

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  12. This looks great! I found you via Divalicious Dishes on Facebook. I thought you might be interested in my shortcut chipotle paste: http://lifecurrents.dw2.net/chipotle-paste/ It's an easy way to keep the can of chipotles from being thrown away. And, it's a great time saver! I can't wait to try your mac & cheese with it. Thanks! :)

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  13. Another goodie! Thanks so much for linking this in to Food on Friday. we might crack 100 links this week! Yee ha.

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Thanks so much for taking the time to give us your feedback!