Ingredients

• 1 pound elbow macaroni, cooked according to package directions
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• 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® Onion Powder
• 1/2 teaspoon Spice Islands® Fine Grind Black Pepper (optional)
• 1/4 cup Argo® OR Kingsford's® Corn Starch
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded pepperjack cheese
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• Topping:
• 1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika