CHIPOTLE MAC & CHEESE

Who doesn’t love mac and cheese with a little kick? This chipotle mac and cheese is perfect on its own as a side dish, but tastes even better with some shredded chicken or pulled pork thrown in. One pot and 15 minutes is all you’ll need!

INGREDIENTS:

• 1 16 oz box of pasta (I used tri-colored rotini)

• 3 1/2 cups chicken broth

• 3/4 cup milk

• 2 cups shredded cheddar cheese

• 2 tbsp chipotle in adobo sauce

• Salt and pepper

DIRECTIONS:

1. In a large sauce pan, bring chicken broth and milk to a boil.

2. Cook pasta until al dente, do not drain.

3. Remove pasta from heat, and stir in shredded cheese and adobo.

4. Season with salt and pepper, then serve!

You can add in the adobo based on tolerance. I started off slow then gradually added more until it reached a spice level I could handle.