Ingredients
Scale
- 2 cups elbow pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder (adjust to taste)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup fresh or canned mango, diced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup panko breadcrumbs (optional for topping)
Instructions
- Boil the elbow pasta in salted water until just al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat, then whisk in the flour to create a roux, cooking it for about a minute until it bubbles.
- Slowly pour in the whole milk while whisking continuously to avoid lumps, and cook until the mixture thickens, about 5-7 minutes.
- Add the garlic powder, onion powder, smoked paprika, chipotle chili powder, sea salt, and black pepper, stirring well to combine.
- Remove the skillet from the heat and mix in the shredded cheddar cheese until it melts into a creamy sauce.
- Gently fold in the cooked pasta and diced mango, and add the chopped cilantro if desired.
- If using panko breadcrumbs, preheat your oven to 350°F.
- Pour the pasta mixture into a greased baking dish, sprinkle the panko on top, and bake for 15-20 minutes until the top is golden and crispy.
- Serve warm and enjoy your zesty mango-chipotle pasta bake!
Notes
- Adjust the chipotle chili powder to your spice preference.
- Fresh cilantro adds a nice flavor but is optional.
- Panko breadcrumbs are optional for a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg