My friend Cabell adapted the epicurious.com recipe for chipotle macaroni and cheese, with delicious results!

Ingredients

• Spiral pasta: 1 lb
• Unsalted butter: 1/2 stick
• White wheat flour: 1/2 cup (all-purpose is fine, too)
• Trader Joe's chipotle salsa: 1/4 to 1/2 jar, to taste
• Brown mustard: squirted to taste
• Extra-sharp cheddar: 16 oz
• Blue cheese: 8 oz (Total cheese should come to 1.5 pounds; you decide how much blue you want--you can also use more cheese than this; it really depends on how cheesy you want it)
• Full-fat Greek yogurt: 2 cups (1 container of Trader Joe's Greek)
• Water: 1 cup
• Bread crumbs: 3/4 - 1 cup

Method

1. Preheat oven to 350°F.
2. Grate cheddar and chop blue cheese into small chunks (~.5" cubes).
3. Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, for 1 minute.
4. Gradually whisk in yogurt, water, and mustard and simmer, whisking occasionally, for 3 minutes.
5. Stir in chipotle salsa.
6. Gradually stir in cheese over low heat.
7. Cook pasta in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a 9x13 casserole dish.
8. Pour cheese sauce over pasta and mix together.
9. Sprinkle bread crumbs over casserole and bake in middle of oven for 30 minutes.

Cook's Notes

Makes 8 servings.