Chipotle Mac and Cheese

Chipotle Mac and Cheese features clean, fresh, mild and sweet tasting Wisconsin Queso de Oaxaca. The parmesan in this recipe adds a little depth of flavor and the chipotles add a kick. Cut the amount of chiles in the recipe in half if you’re not a fan of strong heat.

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Servings: 8


  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 4 cloves garlic, minced
  • 8 ounces Wisconsin queso oaxaca cheese, shredded
  • 6 ounces Wisconsin parmesan cheese, grated
  •   Zest of one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 3/4 cup cilantro, chopped and loosely packed
  • 2 chipotle peppers, in adobo sauce, minced
  • 10 ounces elbow pasta, cooked according to package directions


Preheat oven to 350°F.

Cook butter and flour over low heat for 5 minutes in large heavy bottomed saucepan, stirring frequently. Add 1/4 cup milk and whisk thoroughly so there are no lumps. Repeat. Add remainder of milk and whisk well. Bring to low boil over medium heat and lower to simmer. Add salt. Cook for seven minutes, stirring occasionally.

Add garlic and cheeses to milk. Stir until cheese is almost melted. Add lemon zest and juice, cilantro, chipotles and pasta. Stir to mix. Pour into two-quart casserole dish.

Bake for 25 to 30 minutes, until sauce starts to firm and top is golden brown and crusty. Remove from oven and cool 5 minutes before serving.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.