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
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.