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Yield: 8 quarts / 6.5 kg

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Chipotles en Adobo, 7 oz can 1 ea
Butter ¼ cup
Yellow onion, fine chop 2 cups
Green bell pepper, fine chop 1 cup
Red bell pepper, fine chop 1 cup
Whole milk 1 cup
Lime juice, fresh ¼ cup
Cilantro, minced (optional) ½ cup or to taste
Muy Fresco Cheddar Cheese Sauce #10 can
Elbow macaroni, cooked 8 qts (4 lbs uncooked)
Tortilla chips, crushed 2 cups


  1. Empty can of chipotles into a blender. Add 2 Tbsp of water to the can and stir to collect any remaining sauce. Empty the can into the blender. Blend on high speed until a smooth puree is formed and no seeds or skins are visible. Set aside.
  2. Melt butter in a 16 qt stock pot over medium heat. Stir in the onion and peppers and cook until softened Add the milk, lime juice, and cilantro (optional) and stir. Add the Muy Fresco Cheddar Cheese Sauce and 2 Tbsp chipotle liquid (or to taste) and stir until thoroughly combined (no streaks). Continue to heat, occasionally stirring and scraping the bottom of the pan to prevent scorching. When the cheese is hot, add the macaroni and continue to heat, stirring as before, until the macaroni is heated through.
  3. Transfer to a full-size 4” deep hotel pan. Serve immediately or hot hold until time to serve. Sprinkle top with crushed tortilla chips before serving.