Ingredients

1/2 cup unsalted butter, plus more for pan

Kosher salt

1 pound cavatappi, elbow, or other short, tube-shaped pasta

1/2 cup all-purpose flour

8 ounces cream cheese, room temperature

1 canned chipotle chile, finely chopped (optional), plus 2 to 4 ounces adobo sauce (depending on heat preference)

1 teaspoon ground cumin

Freshly ground black pepper

12 ounces sharp cheddar cheese, coarsely grated

12 ounces Monterey Jack cheese, coarsely grated

Sliced avocado, pickled jalapeños, and chopped fresh cilantro, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). Butter a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes to prevent sticking.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta until it is slightly firmer than al dente, about 2 minutes less than package directions suggest. Reserve 4 cups of the pasta water before draining. If needed, add water or milk to total 4 cups of liquid.

Step 3: In the same pot, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook, stirring constantly, until the butter mixture foams and turns golden brown, about 4 minutes. Slowly whisk in the reserved pasta water to keep the sauce smooth. Add the cream cheese and whisk until fully incorporated.

Step 4: Stir in the chopped chipotle chile (if using), adobo sauce, and ground cumin. Season the sauce with salt and pepper, then bring it to a simmer while whisking continuously. Gradually add the grated cheddar and Monterey Jack cheeses in 1/2 cup increments, whisking until each addition melts completely before adding more.

Step 5: Add the cooked pasta to the cheese sauce, season with additional salt and pepper if needed, and toss everything to combine evenly. Transfer the mac and cheese mixture to the prepared baking pan.

Step 6: Place the pan on a foil-lined baking sheet and cover it with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and golden.

Step 7: Remove from the oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving.

Tips & Variations

For a milder dish, omit the chipotle chile and adobo sauce, or reduce the amount used.

Use a mix of your favorite cheeses for different flavor profiles; mozzarella or pepper jack work well.

Adding a crispy breadcrumb topping before baking adds a nice texture contrast.

Use gluten-free flour and pasta to make this recipe gluten-free.

FAQs

Can I make this recipe without cream cheese?

While cream cheese adds extra creaminess and tang, you can substitute it with an equal amount of heavy cream or whole milk, but the sauce may be less thick and rich.

What pasta works best for mac & cheese?

Short, tube-shaped pasta like cavatappi or elbow macaroni holds the cheese sauce well. Their shapes provide nooks that trap the sauce, making every bite flavorful.