Chipotle Mac and Cheese

Ingredients:

For Bread Crumb Topping:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups Panko Crumbs
Cajun Seasoning
For Macaroni:
6 tablespoons chopped chipotle chiles in adobo (discard seeds if too spicey for you)
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk (I've used 1% and 2% milk here w/ the same results)
2 cups heavy cream
2 teaspoons Dijon mustard
Splash Worcestershire
1 lb Macaroni w/ ridges
1 lb Sharp White Cheddar, grated
1 lb Pepper Jack, grated

*Recipe adapted from Epicurious.com

Directions:

For Bread Crumb Topping:
1. Heat butter and oil in a skillet over medium heat.
2. Add the garlic and bread crumbs. Cook, stirring, until crumbs are golden. Be careful not to burn the garlic. Transfer to paper towels to drain and season with salt, pepper, and cajun seasoning to taste
For Macaroni
1. Preheat oven to 350°F.
2. Chop chipotles.
3. Melt butter in a large saucepan over moderate heat, then add flour and cook, whisking at least a minute. Gradually whisk in milk, cream, mustard, and Worcestershire and simmer, whisking occasionally, until slightly thickened.
4. Mix in both cheeses and chopped chipotles. Save some cheese to sprinkle on top of the macaroni. Taste for seasonings, and add salt/pepper as needed.
5. Cook macaroni in a pot of boiling salted water until just tender. Drain and stir in the chipotle cheese sauce.
6. Fill a casserole with the macaroni mixture. Sprinkle with remaining cheese and the the garlic bread crumbs.
7. Bake the casserole for 20- 30 minutes, or until bubbly.

Note, this casserole can be made ahead of time and chilled in the refrigerator. However, do not sprinkle with the bread crumbs until ready to bake. Also, since it will be cold, you will need to increase the baking time.