2 1/2-3cupschicken stockvegetable stock or even water!
1cupshredded white cheddarplus 1/4 more for topping
1cupshredded monterey jackplus 1/4 more for topping
¼cupfinely grated parmesan cheese
1chipotle pepperminced, plus 1-2 Tbsp of the adobo sauce
3Tbspheavy cream
Kosher salt
2Tbsppanko breadcrumbs
Instructions
In a large skillet, heat butter over medium heat until melted. Add in onions and garlic and cook until softened. Season with salt.
Add in elbows and stir to coat.
Add in about 1/3 of the chicken stock and cook over medium heat, stirring until most of the liquid is evaporated.
Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
Reduce heat to low and stir in cheeses until fully melted. Stir in chipotles and adobo.
Season to taste with salt.
Stir in cream. **
Pour into a small greased baking dish and top with the 1/4 cup extra cheddar and monterey cheeses. Sprinkle on panko.
Turn on broiler to high. Place mac and cheese under the broiler and broil until golden, about 5 minutes. Keep an eye on it!
Enjoy!
Notes
*This can be doubled! Just need to use a larger pot.**Can be enjoyed at this point! The broiling steps are optional :)