Chipotle Mac and Cheese

By Marge Perry & David Bonom
This spicy, smoky, cheesy mac and cheese gets great meaty flavor from the chorizo sausage – and a crunchy, slightly sweet cornflake crumb topping.
  • Cuisine: Mexican
  • Course: Dinner


  • All Purpose Flour
  • celantani
  • chipotle peppers in adobo sauce
  • corn flake crumbs
  • cured chorizo sausage
  • extra sharp cheddar cheese
  • jack cheese
  • unsalted butter
  • Whole milk


  1. Preheat the oven to 375°F. Butter an 8-cup baking dish.
  2. Bring a large pot of water to a boil. Add the pasta and cook 1 minute less than the package suggests
  3. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium. Add the corn flake crumbs and cook, stirring until the butter is well distributed, about 1 minute. Remove from the heat.
  4. Heat a 5-quart saucepan over medium. Add the chorizo and cook, stirring occasionally, until starting to brown, 5-6 minutes. Transfer chorizo to a bowl and add the remaining 4 tablespoons butter to the saucepan. After the butter has melted add the flour and cook, stirring, 1 minute. Whisk in the milk, chipotle peppers and adobo sauce. Bring the milk mixture to a simmer, stirring and scraping the bottom of the pan, until thickened, 6-7 minutes. Add the cheddar and jack cheese
  5. Bake until the top is golden and the filling is bubbly, about 20-22 minutes. Let stand 10 minutes before serving.