Heat over to 375 degrees.
Grease a 9-inch cast iron skillet or 9-inch square baking pan with the butter; add the dry pasta.
In a blender, mix together the milk, cottage cheese, chipotle chili, mustard powder, garlic, cumin, and salt and pepper until smooth. Pour mixture over dry pasta until sauce is evenly distributed.
Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.
After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with remianing 1 cup of shredded chhese and chopped bacon and cook another 25 minutes uncovered or until brown and bubbling.
Remove from ove, sprinke with cotija and serve.
NOTE - if you're not familiar with cotija cheese, it's a Mexican hard cheese that's a cross between feta and parmesan. It's become increasingly more common, so you can find it at many regular grocery stores of Mexican food markets.
Originally Submitted
10/31/2011
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