Chipotle Macaroni And Cheese - cooking recipe

Ingredients

1 pound elbow macaroni, cooked according to package directions
Sauce:
1 quart half and half, divided
1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
5 chicken bouillon cubes
3 cloves fresh garlic, roughly chopped
1 tablespoon Spice Islands(R) Onion Powder
1/2 teaspoon Spice Islands(R) Fine Grind Black Pepper (optional)
1/4 cup Argo(R) OR Kingsford's(R) Corn Starch
2 cups shredded Monterey Jack cheese
2 cups shredded pepperjack cheese
Topping:
1 cup shredded pepper jack cheese OR sprinkle with Spice Islands(R) Paprika

Preparation

Preheat oven to 350 degrees F.
Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
Bake for 25 to 30 minutes or until browned and bubbly around edges.