Chipotle Macaroni & Cheese

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Chipotle Macaroni & Cheese

 

For bread crumbs:

2 tablespoons unsalted butter

2 tablespoons olive oil

2 large garlic cloves, finely chopped

2 cups coarse fresh bread crumbs

 

Heat butter and oil in a 10-inch heavy skillet over

moderate heat until foam subsides, then cook garlic

and bread crumbs, stirring, until crumbs are golden.

Transfer to paper towels, drain, and season with salt.

 

For macaroni:

2 to 3 tablespoons chopped chipotle chiles in adobo

1 stick unsalted butter

1 cup all-purpose flour

3 cups whole milk

2 cups heavy cream

1 tablespoon dry mustard

1 pound macaroni

2 pounds extra-sharp Cheddar (preferably white),

grated

 

Preheat oven to 350F. Chop chipotles. Melt butter in a

3- to 4-quart saucepan over moderate heat, then add

flour and cook, whisking, 1 minute. Gradually whisk in

milk, cream, and mustard and simmer, whisking

occasionally, 3 minutes. Cook macaroni in a 6- to

7-quart pot of boiling salted water until just tender.

Drain in a colander and transfer to a large bowl. Stir

in white sauce, cheese, chipotles, and salt to taste.

Spoon macaroni into two 1-quart shallow casseroles and

sprinkle both with bread crumbs. Bake casseroles in

middle of oven 30 minutes, or until bubbly.