Best 9 Chipotle Chicken Mac And Cheese With Bacon Bread Crumbs Rsc Recipes

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Feast your taste buds on a culinary masterpiece that blends smoky, creamy, and cheesy flavors – Chipotle Chicken Mac and Cheese with Bacon Bread Crumbs. This tantalizing dish features tender chicken infused with the bold heat of chipotle peppers, nestled in a velvety blanket of macaroni and cheese. Crispy bacon bread crumbs add an irresistible textural contrast and a burst of savory bacon flavor. Indulge in a symphony of flavors that will leave you craving for more. And if you seek additional culinary adventures, this article also offers a delectable collection of recipes, including Chicken Tacos with Mango Salsa, One-Pot Creamy Pesto Pasta, and No-Bake Chocolate Peanut Butter Bars. Embrace the culinary journey and let your taste buds embark on an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC



Chipotle Chicken Mac and Cheese With Bacon Bread Crumbs #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. It has a great ranch taste with a kick of spice and smokiness from the chipotle peppers. The bacon bread crumbs add a unique taste and crunch to the whole recipe that makes it wonderfully delicious. It will be an instant favorite for your whole family.

Provided by hmisafiris

Categories     Macaroni And Cheese

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 boneless skinless chicken breasts, cut into bite size pieces
4 chipotle peppers, minced with
2 tablespoons adobo seasoning, plus
2 tablespoons adobo seasoning, for sauce (add more peppers and adobo if desired for more heat)
3 ounces butter
1/2 onion, minced
2 garlic cloves, minced
3 ounces all-purpose flour
8 ounces chicken stock
16 ounces half-and-half
8 ounces Hidden Valley® Original Ranch® Dressing
9 ounces cheddar cheese, shredded (kerrygold dubbliner)
1 lb macaroni, cooked
kosher salt
3 slices thick cut bacon
1/2 cup breadcrumbs
1/4 cup chives, chopped
1/4 cup parsley, chopped

Steps:

  • Preheat oven 350.
  • Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
  • While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
  • To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
  • For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.

CHIPOTLE MAC AND CHEESE



Chipotle Mac and Cheese image

This macaroni and cheese is smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or less chipotles.

Provided by Krisha Stevens

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 (16 ounce) package elbow macaroni
3 cups whole milk
½ cup butter
½ cup minced onion
4 cloves garlic, minced
3 chipotle chiles in adobo sauce, finely chopped
6 tablespoons all-purpose flour
1 teaspoon paprika
salt and pepper to taste
2 cups shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. Heat milk in a saucepan until hot but not boiling.
  • Melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
  • Pour the sauce over the macaroni in the baking dish, and stir gently to combine. Cover the dish with foil.
  • Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 36.1 g, Cholesterol 54.6 mg, Fat 19.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 263.6 mg, Sugar 3.8 g

SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE



Sunny's Easy Chipotle Chicken Baked Mac and Cheese image

Provided by Sunny Anderson

Categories     side-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 15

One 7-ounce can chipotle peppers in adobo sauce
2 boneless, skinless chicken breasts, split
3 cloves garlic
1 tablespoon butter or butter-flavored cooking spray, for coating the casserole dish
Kosher salt
16 ounces penne pasta
4 cups heavy cream
16 ounces shredded cheese blend (Mexican or taco blend)
1 1/3 cups Mexican crema
2 tablespoons all-purpose or wheat flour
1/8 teaspoon coarsely ground black pepper
4 scallions, white and green parts, finely chopped
2 large eggs, beaten
1 cup crushed corn tortilla chips (just about the texture of sand)
8 ounces shredded cheese blend (Mexican or taco blend)

Steps:

  • For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
  • In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
  • Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
  • In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
  • For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
  • For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE



Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle image

Categories     Cheese     Pasta     Bake     Christmas     Kid-Friendly     Winter     Gourmet     Small Plates

Yield Serves 8 adults plus 10 children as part of a buffet

Number Of Ingredients 13

For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated

Steps:

  • Make bread crumbs:
  • Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
  • Make macaroni:
  • Preheat oven to 350°F. Chop chipotles.
  • Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
  • Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

HIDDEN VALLEY CHEESE SPREAD



Hidden Valley Cheese Spread image

This tastes like the well known boursin cheese, but is much easier! I am always asked to bring this to any gathering.

Provided by Beth Gambrell

Categories     Spreads

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 5

16 ounces cream cheese, softened
1/2 cup margarine, softened
1 teaspoon garlic, minced
1 (1 ounce) envelope hidden valley ranch dressing mix
1 tablespoon Dijon mustard

Steps:

  • Let all ingredients come to room temperature and beat well together.
  • Chill overnight.

Nutrition Facts : Calories 240.8, Fat 24.9, SaturatedFat 11.6, Cholesterol 49.9, Sodium 257.5, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 3.6

CHIPOTLE MACARONI AND CHEESE



Chipotle Macaroni and Cheese image

This is my favorite way to make mac n cheese, it's a little smokey & spicy. I like to add fresh chopped tomatoes on top right before serving if they're in season.

Provided by PDX CakeGirl

Categories     Cheese

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni (or any shape)
3 tablespoons butter, divided
2 tablespoons flour
2 cups milk, warmed
3 cups shredded cheddar cheese, divided
1 -2 chipotle chile in adobo, minced
1/4 teaspoon adobo sauce
salt & white pepper
1/4 cup breadcrumbs

Steps:

  • Heat oven to 400°F.
  • Cook macaroni as directed, drain.
  • Meanwhile, melt 2 T. butter in medium saucepan over medium heat.
  • With a wooden spoon, stir in flour and mix until combined. Let cook 2-3 minutes.
  • Slowly whisk in a little milk, whisking until smooth then adding more and repeating until all the milk is added and the sauce is smooth.
  • Use spoon to stir in 2 cups of cheese, stirring until smooth.
  • Stir in minced chipotle and adobo.
  • Season with salt & pepper to taste.
  • Combine sauce and drained, cooked macaroni. Place in 2 quart casserole.
  • Sprinkle with remaining cheese.
  • Melt remaining 1 T. butter and mix with breadcrumbs.Sprinkle over casserole.
  • Bake 15-20 minutes or until browned.
  • Remove from oven and let stand 5 minutes before serving.
  • You can skip the oven portion, if you do omit the extra cheese and breadcrumbs.

SMOKY CHIPOTLE MAC AND CHEESE



Smoky Chipotle Mac and Cheese image

Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.

Provided by blancdeblanc

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 45m

Yield 6

Number Of Ingredients 7

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
½ cup panko bread crumbs
1 tablespoon olive oil

Steps:

  • 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.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g

BAKED CHIPOTLE CHICKEN MAC & CHEESE



Baked Chipotle Chicken Mac & Cheese image

This is my recipe for my Chipotle Chicken baked mac & cheese which I got many requests for this weekend. For all of you who want to spice up your Turkey Day menus... Enjoy, and leave a review! (This recipe makes two trays, one for now, and one that you can freeze and bake on another day)

Provided by javagirl81

Categories     Spicy

Time 55m

Yield 2 trays, 16-18 serving(s)

Number Of Ingredients 12

2 lbs elbow macaroni
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 3/4 cups whole milk
1 (14 ounce) can low sodium chicken broth
1/2 teaspoon salt
1/3 teaspoon black pepper
1 1/2 lbs Boar's Head Chipotle Gouda, sliced
1 lb Boar's Head 3 Pepper Colby Jack™ cheese, grated
1 1/2 lbs Boar's Head Chipotle Chicken, sliced into thick strips about 1/2 in. wide x 1 in. long
cooking spray
plain breadcrumbs, for coating pan

Steps:

  • Bring about 1 1/2 gallons of water to a full boil in a large saucepan. Add a generous amount of salt, and add the macaroni, stir.
  • Cook for 9 minutes, stirring every couple of minutes, to ensure they don't stick together. Drain very well, toss the macaroni with the chicken, and set aside.
  • Melt butter in another large saucepan, add the flour, and cook until very light brown, over medium heat.
  • Slowly whisk in the milk and chicken broth, continue whisking for one minute. Reduce the heat, and simmer while whisking, until it thickens. It should be the consistency of smooth gravy. Turn off the heat, and whisk in the cheeses until smooth.
  • Mix the cheese sauce with the macaroni/chicken mixture in the same pot that you boiled it in, or a very large mixing bowl.
  • Spray two 13x9 inches baking dishes with cooking spray, and add the breadcrumbs to the pan, shaking them around to coat the entire pan. Discard the excess. DO NOT SKIP THIS STEP! It will ensure that your macaroni and cheese doesn't get stuck to the pan.
  • Pour the mac & cheese into the baking pan, and smooth it out a little bit.
  • Cover with aluminum foil, and bake @ 350 for 30-35 minutes, until bubbling.
  • Remove from the oven, and cool for at least 5 minutes before serving.

Nutrition Facts : Calories 284.2, Fat 6.2, SaturatedFat 3.4, Cholesterol 14.1, Sodium 95.7, Carbohydrate 47.2, Fiber 1.9, Sugar 2.9, Protein 9.2

CHIPOTLE MACARONI AND CHEESE



Chipotle Macaroni and Cheese image

I think I'm really beginning to acquire the taste for chipotles, this is only the second time I've made anything with these smokey peppers. I found this recipe in a recent issue of Cooking Light. It only uses 2 peppers so if you want to save the rest for future use, just lay on waxed paper and freeze, once frozen, wrap each pepper and store in freezer bag.

Provided by J e l i s a

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 chipotle chiles in adobo, finely minced
1 teaspoon adobo sauce (set aside)
1 tablespoon butter
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
2 cups macaroni, cooked al dente (will yield 4 cups cooked)
2 cups reduced-fat sharp cheddar cheese, shredded
1 cup low fat cottage cheese
1 cup 2% low-fat milk
1/4 cup grated parmesan cheese
1 egg, lightly beaten
cooking spray
3 tablespoons dry breadcrumbs
1 tablespoon butter, melted
1/8 cup reduced-fat sharp cheddar cheese, shredded, lightly sprinkle on top (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Boil 2 cups macaroni according to package (do not overcook), drain.
  • Reserve 1 adobo sauce and set aside.
  • Finely chop 2 chipotle peppers, onions and green peppers.
  • Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
  • Cook until onion is tender, then sprinkle with 2 T of flour.
  • Allow to cook for about 30 SECONDS then reduce to medium.
  • Stir in the can of diced tomatoes w/chilies-- aka Rotel (I used tomatoes with jalapenos instead).
  • Simmer for 3 minutes until sauce thickens.
  • Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
  • Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
  • You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.

Nutrition Facts : Calories 355.4, Fat 10.8, SaturatedFat 6.2, Cholesterol 63.3, Sodium 804.5, Carbohydrate 39.4, Fiber 1.8, Sugar 4.2, Protein 24.4

Tips:

  • Use a combination of sharp cheddar and Gouda cheeses for a rich, flavorful mac and cheese.
  • Cook the bacon until it's crispy, but not overcooked. You want it to add texture and flavor to the dish, not be chewy.
  • Don't be afraid to add a little spice to the dish. The chipotle peppers in the adobo sauce add a nice smoky heat that pairs well with the creamy mac and cheese.
  • Top the mac and cheese with a generous amount of bread crumbs. This will give it a crispy, golden-brown crust.
  • Serve the mac and cheese immediately, while it's still hot and bubbly.

Conclusion:

This Chipotle Chicken Mac and Cheese with Bacon Bread Crumbs is a delicious and easy-to-make dish that's perfect for a weeknight dinner or a potluck. It's sure to be a hit with everyone who tries it!

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