Ingredients
3/4 lb. macaroni elbows
Kosher salt
4 tbsp. unsalted butter
1/3 c. unbleached all-purpose flour
4 c. whole milk
1 tbsp. sauce from canned chipotles en adobo
1 1/2 tsp. chili powder
1 tsp. Dijon mustard
4 1/3 c. Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese (three 6-oz. bags)
Fresh cilantro leaves, for serving
Preparation
Step 1Bring a large pot of salted water to a boil. Add pasta and cook per package instructions until al dente. Drain pasta.Step 2Meanwhile, in a medium pot over medium heat, melt butter. Add flour and cook until light golden and smells nutty, about 2 minutes. Slowly add milk while whisking. Bring to a gentle simmer and cook, stirring, until mixture thickens, about 3 minutes more. Step 3Add sauce from the canned chipotles en adobo, chili powder, and mustard and season with salt. Reduce heat to low and whisk in 3 cups of the cheese, a small handful at a time, until completely melted. Step 4Add cooked pasta to cheese sauce and stir to coat well. Stir in remaining 1 ½ cups of the cheese just until combined and cheese is melty. Spoon into bowls, garnish with cilantro, and serve.
