Chipotle Macaroni And Cheese

• 1 pound elbow macaroni, cooked according to package directions
• Sauce:
• 1 quart half and half, divided
• 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
• 5 chicken bouillon cubes
• 3 cloves fresh garlic, roughly chopped
• 1 tablespoon Spice Islands(R) Onion Powder
• 1/2 teaspoon Spice Islands(R) Fine Grind Black Pepper (optional)
• 1/4 cup Argo(R) OR Kingsford's(R) Corn Starch
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded pepperjack cheese
• Topping:
• 1 cup shredded pepper jack cheese OR sprinkle with Spice Islands(R) Paprika

1. Preheat oven to 350 degrees F.
2. Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
3. Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
4. Bake for 25 to 30 minutes or until browned and bubbly around edges.

macaroni, pepper, chicken bouillon cubes, garlic, onion, black pepper, starch, shredded monterey, pepperjack cheese, topping, pepper

Taken from www.allrecipes.com/recipe/218698/chipotle-macaroni-and-cheese/ (may not work)