15 min
35 min

Chipotle Manchego Mac ‘n Cheese


  • 2 packages (20 oz.) Cacique® Manchego, shredded

  • 1 package (16 oz.) whole wheat penne pasta

  • 2 cups broccoli florets, cut into bite size pieces

  • ½ cup bread crumbs

  • 1½ tsp. chipotle powder

  • ½ tsp. cayenne pepper

  • 1 tsp. paprika

  • 2 cups fat-free half and half

  • Salt and pepper to taste

Preparation Method
Preheat oven to 350°F.

Spray 9” x 13” baking dish with non-stick cooking spray and set aside. Cook pasta according to package directions, until almost “al dente”. Rinse under cool water and set aside to drain.

Place broccoli in a microwavable-safe bowl with a half cup of water. Cover loosely with plastic wrap and microwave on high for 3-5 minutes, or until broccoli is cooked but still crunchy, then drain. In a small bowl combine bread crumbs, chipotle powder, cayenne pepper and paprika, then set aside. Place pasta and broccoli in prepared baking dish. Sprinkle with ¾ of the Cacique® Manchego and stir briefly to combine. Pour half and half over pasta mixture and season with salt and pepper. Sprinkle remaining Cacique® Manchego on pasta. Top with bread crumb mixture. Cover loosely with foil and bake 15-20 minutes, or until heated through. Uncover and bake another 3-4 minutes until top begins to brown.

To Freeze:
Wrap securely in plastic wrap and foil after mac ’n cheese cools. Freeze for up to 30 days.

To Reheat:
Remove foil and plastic wrap. Replace foil to loosely cover. Heat in a 350°F oven for 20 minutes. Remove cover and continue heating for 5 minutes, or until heated through.

Everybody will love this updated comfort classic. It is much lower in fat than traditional macaroni and cheese but tastes so great that no one will notice how healthy it is.
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