smoky chipotle mac and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1 (11 ounce) can condensed cheddar cheese soup
• 1 (12 ounce) can evaporated milk
• 1 pound shredded colby cheese
• 1 chipotle chile in adobo sauce, finely chopped
• 1/2 cup panko bread crumbs
• 1 tablespoon olive oil

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• stir soup, evaporated milk, colby cheese, and chipotle chile into the cooked pasta until well combined. spoon mixture into the prepared casserole dish.
• stir together panko bread crumbs and olive oil in a small bowl. sprinkle bread crumb mixture over the top of casserole.
• bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.