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Ingredients
- 1 can chipotle chile canned in adobo (7-ounce)
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1/2 cup green bell pepper, finely diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 can canned tomatoes with green chiles (14 1/2-ounce) undrained
- 4 cups cooked elbow macaroni (about 2 cups uncooked)
- 2 cups lowfat cheddar cheese (8 ounces)
- 1 cup cottage cheese, lowfat
- 1 cup 2% low-fat milk
- 1/4 cup grated fresh Parmesan cheese (1 ounce)
- 1 large egg, lightly beaten
- 3 tablespoons dry breadcrumbs
Details
Servings 6
Preparation
Step 1
1. Preheat oven to 350°.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
3. Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently.
4. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened.
5. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs.
6. Bake at 350° for 30 minutes or until bubbly.
Notes: Yum! Didn't pay attention to serving size and made the whole thing - we'll be eating this for weeks from the freezer! Delicious!
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