Chipotle Mac-n-Cheese

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Sausage mixture

  • 1 pound chorizo sausage, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 (4-ounce) can diced green chilies
  • 2-3 chipotle peppers in adobe sauce, chopped
  • 1/4 cup TABASCO® brand Chipotle Pepper Sauce
  • 3 tablespoons chili sauce
  • 3 tablespoons TABASCO® brand Coarse Ground Mustard
  • 1/2 cup sour cream
  • 1 pound elbow macaroni

Cheese sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 2 cups half and half
  • 2 cups chicken broth
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1 1/2 cups shredded sharp Cheddar cheese


  • 4 tablespoons unsalted butter, melted
  • 2 cups crushed ranch-flavored croutons
  • 1 cup shredded Parmesan cheese
  • Cilantro, chopped for garnish, if desired


Preheat oven to 350°F.

Bring large pot of water to boil.

Sausage Mixture: In sauté pan, brown chorizo; set aside. In same pan, add olive oil and onions. Sauté onions for 5-7 minutes; add garlic, green chilies, chipotle peppers; sauté about 5-7 minutes. Add TABASCO® Chipotle Sauce, chili sauce, TABASCO® Mustard and sour cream. Return chorizo to pan and sauté on medium low heat about 10 minutes.

Noodles: Drop noodles into boiling water; cook about 5 minutes, until al dente.

Cheese Sauce: Meanwhile, prepare cheese sauce. In saucepan, melt butter over medium high heat and whisk in flour; cook about 2 minutes. Add wine and whisk about 1 minute. Whisk in half and half and chicken stock until thickened. Add both cheeses and whisk until melted; season with salt and pepper to taste. Remove from heat once sauce has thickened.

Prepare topping: Mix melted butter with crushed croutons.

Noodles: Drain noodles. Mix noodles with chorizo mixture and spread in greased deep baking dish. Pour cheese sauce evenly over top. Spread crunchy topping and Parmesan cheese evenly over top. Place in oven for 25-30 minutes. Remove and let stand for 5 minutes. Top with cilantro, if desired.

Makes 4-6 servings.

Submitted by Firefighter Laura Ketelhut, Fond du Lac Fire Department, Wisconsin, Second Place Winner in the 5th national TABASCO® Cook & Ladder® Competition.

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