Chipotle Peppers Adobo Macaroni and Cheese

Not your Mother's mac and cheese.
This is nothing like a normal
boring macaroni and cheese,
every mouthful is an adventure
in spiciness flavor and texture.

Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup heavy cream
4 tablespoons pureed canned chipotle,
peppers in adobo sauce, pureed
1 pound grated medium cheddar cheese
(about 5 cups), divided
Salt and pepper to taste
1 pound macaroni

Directions:
Bring a large pot of salted water
to a boil to cook the macaroni.
Heat the oven to 375 degrees F.
Meanwhile, in a large saucepan,
melt the butter over medium heat.
Stir in the flour and cook
until it makes a smooth paste.
Whisk in the milk and cream,
making sure there are no lumps,
then whisk in the chipotle and adobo sauce.
Stir in all but one-half cup grated cheese,
a little at a time, until all the cheese
is melted and incorporated.
Season with 1 1/2 teaspoons salt
and one-fourth teaspoon pepper.
Remove from heat and set aside.
Cook the macaroni according to
the manufacturer's instructions.
Drain the cooked macaroni and stir
the noodles in with the cheese mixture.
Place the macaroni and cheese
into a greased 8-inch square baking dish
and sprinkle over the remaining grated cheese.
Place the baking dish in the oven
and cook until the top is golden brown
and the cheese is melted through,
about 20 minutes. Remove from heat
and cool slightly before serving.