Higher Rock Music

Spicy Macaroni & Cheese


1 to 2 tablespoons chopped chipotle chilies in adobo (canned)

4 tablespoons unsalted butter

1/4 cup flour 2-1/2 cups whole milk

1-1/2 teaspoon dry mustard

12-ounce box of Lundberg Elbow Brown Rice Pasta, cooked for 7 minutes (al dente) 1 pound Cheddar cheese, grated 1 cup seasoned bread crumbs

Cooking Instructions:

Preheat oven to 375°F.

Melt butter in a large saucepan over medium heat.

Stir in flour, cooking 1 minute.

Gradually whisk in milk and mustard and simmer, whisking occasionally, 3 minutes until thickened.

Add chopped chipotle chilies.

Stir in cheese to melt.

Add to cooked elbow rice pasta and mix well.

Fill 9X13 inch baking dish treated with no-stick spray.

Sprinkle with seasoned bread crumbs.

Bake 30-40 minutes, until casserole is heated through and bubbly.

Serves 6 to 8.


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