Ingredients
6
6 servings
- •1 (16 ounce) package elbow macaroni
- •1 (11 ounce) can condensed Cheddar cheese soup
- •1 (12 ounce) can evaporated milk
- •1 pound shredded Colby cheese
- •1 chipotle chile in adobo sauce, finely chopped
- •½ cup panko bread crumbs
- •1 tablespoon olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
- Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
- Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 758
- Carbohydrate: 74g
- Fat: 37g
- Fiber: 3g
- Protein: 35g
- Sugar: 9g
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