Good Morning America Recipes

Delicatessen's Mayan Chipotle Mac

A Delicacy from NYC's Delicatessen

PHOTO: Macbars Mayan Chipotle Mac & Cheese.
Difficulty: Easy
Cook Time: min

The executive chef of New York City's Delicatessen stopped by GMA LIVE! to share his recipe for Mayan Chipotle Mac.


  • Cheese Sauce:
  • 3 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 quart whole milk
  • 1 cup fontina cheese
  • ½ cup mascarpone cheese
  • 2 cup yellow cheddar
  • 1 cup American cheese
  • Chicken:
  • 2 ½ pound chicken
  • 1 teaspoon blended oil
  • 1 tablespoon chipotle
  • Chipotle Sauce:
  • 1 medium red onion (chopped)
  • 6 garlic cloves (thinly sliced)
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 6 ounces chipotle peppers in adobo sauce (pureed)
  • 3 tablespoons orange juice
  • 1 teaspoon lime juice
  • 1 bunch cilantro (chopped)
  • Shredded
  • Pasta:
  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt
  • Baking:
  • 2 cups Chihuahua cheese (shredded)
  • 1 scallion (chiffonade)
  • Cooking Directions

    For the cheese sauce: Combine flour with milk in a sauce pot and cook for 5 minutes over medium heat while whisking. Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes. Slowly add cheeses while whisking. Season to taste with salt and black pepper

    For the chicken: Preheat oven to 500° F. Oil outside of chicken then season with salt, pepper, and chipotle powder. Place onto roasting tray and into the oven, then turn oven down to 360° F, allow to bake for about 40 minutes. Remove chicken from oven, allow for it to rest for about 15 minutes, then skin and debone chicken. Shred chicken meat and reserve for chipotle sauce.

    For the chipotle sauce: Cook red onion with garlic in a sauté pan till everything is translucent, then add oregano, thyme, and chipotle peppers with sauce into pan, cooking for 2 minutes under medium heat. Add orange and lime juice, allowing for the sauce to continue to cook for another 2 minutes. Removed from heat and fold in cilantro. Toss the shredded chicken meat into sauce allowing everything to combine well.

    For the pasta: Bring a pot of water to a boil and add salt. Put in elbow macaroni and cook until al dente, roughly 8 – 12 minutes. Drain pasta and save

    To assemble and serve: In a large bowl, mix together the cooked pasta, cheese sauce, and chicken. Place in a baking pan and cover top with the grated Chihuahua cheese. Bake at 375° F until the top is browned, about 30 minutes. Finish by adding scallions as garnish

    Recipe Summary

    Main Ingredients: flour, butter, whole milk, cheese, elbow macaroni

    Course: Side Dish

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