Chipotle Macaroni and Cheese

1 pound elbow macaroni, cooked according to package directions

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® Onion Powder

½ teaspoon Spice Islands® Fine Grind Black Pepper

¼ cup Argo® OR Kingsford s® Corn Starch

2 cups shredded Monterey Jack cheese

2 cups shredded pepperjack cheese

1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika

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.