![](https://cdn.statically.io/img/www.allrecipes.com/thmb/rFDyzaLov4Xv04LXrFwnpivWqso=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3140178-a40905bad8d44cb0a586d1f82bee63e0.jpg)
Ingredients
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1 (16 ounce) package elbow macaroni
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1 (11 ounce) can condensed Cheddar cheese soup
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1 (12 ounce) can evaporated milk
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1 pound shredded Colby cheese
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1 chipotle chile in adobo sauce, finely chopped
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½ cup panko bread crumbs
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1 tablespoon olive oil
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
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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.
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Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
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Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
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Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Nutrition Facts (per serving)
758 | Calories |
37g | Fat |
74g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 758 | |
% Daily Value * | |
Total Fat 37g | 47% |
Saturated Fat 21g | 106% |
Cholesterol 100mg | 33% |
Sodium 965mg | 42% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 3g | 10% |
Total Sugars 9g | |
Protein 35g | 69% |
Vitamin C 1mg | 1% |
Calcium 740mg | 57% |
Iron 4mg | 19% |
Potassium 497mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.