Name: Smokin' Mac 'n' Cheese
Yield: Serves 8 to 10
Ingredients: 1 cup fresh bread crumbs; 2 tablespoons unsalted butter, melted; 1 clove garlic, minced; 1/4 teaspoon table salt; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; Table salt; 1 pound elbow macaroni; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3 cups heavy cream; 2 cups whole milk; 2 cups shredded Monterey Jack cheese; 2 cups shredded cheddar cheese; 1 canned chipotle chile in adobo sauce, minced; 1/4 cup canned sliced green chiles, minced; Ground black pepper

Why This Recipe Works

This Smokin’ Mac ’n’ Cheese casserole, a runner-up in our Pasta Casseroles contest, is a fiery rendition of the classic comfort food. Spicy chipotles and sliced green chiles lend a good deal of heat, which cuts through and accents the cheesy, rich sauce. We thickened the sauce with roux, a flour and butter mixture, which helps keep the cheese from “breaking," or the oil leaching out of the sauce. Combining Monterey Jack and cheddar cheese gave us the creamiest texture and richest flavor. Smoky-tasting chipotle chiles add both spiciness and a rich flavor to the casserole.

Instructions

For the topping: Combine bread crumbs, melted butter, garlic, salt, pepper, and cayenne in bowl.

For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and macaroni and cook until nearly tender. Drain macaroni and set aside in colander.

Melt butter in now-empty Dutch oven over medium-high heat. Add flour and whisk constantly until mixture is light brown, 2 to 3 minutes. Gradually whisk in cream and milk. Bring to boil, then reduce heat and simmer, whisking constantly, until mixture is slightly thickened, 5 to 7 minutes. Stir in macaroni, cheeses, and chiles and season with salt and pepper.

Transfer to 2-quart baking dish and top with bread-crumb mixture. Bake until golden brown and bubbly, about 30 minutes. Cool 5 minutes. Serve.