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cast iron skillet with chipotle mac and cheese with a wooden spoon in it. Can of chipotle peppers, bowl of panko breadcrumbs, and a plate of mac and cheese in the background.

Creamy Chipotle Mac and Cheese (Stovetop)

Chipotle mac and cheese with a creamy, silky sauce and a smoky kick from chipotle peppers in adobo. Cozy, rich, and full of bold flavour without too much heat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings

Ingredients

For the Pasta

  • 12oz (340g) elbow macaroni or cavatappi
  • salt for pasta water

For the Sauce

  • 3 tbsp butter
  • 2 cloves garlic finely minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup evaporated milk
  • 4 oz cream cheese softened

For the Cheese

  • 2 cups sharp cheddar freshly shredded
  • 1 cup Monterey Jack (or mozzarella) freshly shredded

For the Chipotle Flavour

  • 1-2 chipotle peppers in adobo finely chopped
  • 1-2 tsp adobo sauce from the chipotle can, to taste
  • ½ tsp smoked paprika

For the Seasoning

  • ½ tsp salt plus more to taste
  • ½ tsp black pepper
  • 1 tsp Dijon mustard optional

Optional

  • Splash of reserved pasta water
  • Extra shredded cheese for serving

Optional Crispy Topping

  • 2 tbsp butter
  • ½ cup panko breadcrumbs
  • pinch of salt

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water, then drain and set aside.
    cavatappi pasta on a slotted spoon over a pot with more in water.
  • In a large skillet or deep pan, melt butter over medium heat. Add garlic and cook for about 30 seconds. Whisk in flour and cook for 1–2 minutes until lightly golden.
    hand with a little whisk whisking an orange roux in a pan.
  • Slowly whisk in the warm milk, then the evaporated milk. Continue whisking until smooth and slightly thickened, about 3–5 minutes.
    creamy thick white sauce in a black deep skillet.
  • Reduce heat to low. Stir in cream cheese until melted. Add cheddar and Monterey Jack in handfuls, stirring until smooth after each addition.
    thick orange cheese sauce in a black pan.
  • Stir in chopped chipotle peppers, 1 teaspoon adobo sauce, smoked paprika, and Dijon (if using). Taste and adjust heat as needed.
    thick orange cheese sauce topped with chipotle peppers and spices in a black pan.
  • Add cooked pasta and stir to coat. If the sauce is too thick, add a splash of reserved pasta water until creamy and glossy. Taste and adjust seasoning with salt and pepper. Serve immediately.
    creamy mac and cheese in a black pan with a small rubber spatula.
  • Optional topping: Melt butter in a small skillet, add panko and a pinch of salt, and toast until golden. Sprinkle over mac and cheese before serving.
    panko breadcrumbs toasting in a cast iron skillet.

Notes

Shred your own cheese for the smoothest sauce. Pre-shredded can make it grainy.
Keep the heat low when adding cheese or the sauce can break and turn gritty.
Start small with chipotle and adobo and build up. It’s easier to add heat than take it away.
Use warm milk to help the sauce come together silky and lump-free.
Save that pasta water to loosen the sauce if it thickens too much.
Store leftovers up to 3 days and reheat gently with a splash of milk to bring it back to creamy.

Nutrition

Serving: 1Serving | Calories: 527kcal | Carbohydrates: 19g | Protein: 22g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 952mg | Potassium: 352mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1385IU | Vitamin C: 1mg | Calcium: 652mg | Iron: 1mg
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