chipotle mac and cheese

Ingredients

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  Onion Powder

1/2 teaspoon Ground Black Pepper (optional)

1/4 cup Corn Starch

2 cups shredded Monterey Jack cheese

2 cups shredded pepperjack cheese

Topping:

1 cup shredded pepper jack cheese AND sprinkle with Paprika

Directions

Preheat oven to 350 degrees F.               

pour 2 cups half and half, finely chopped chipotle pepper(s), bouillon cubes and garlic in a large pot on medium heat. smash up bouillon cubes; 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.    

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.           

Bake for 25 to 30 minutes or until browned and bubbly around edges.