Chipotle Mac n Cheese

By á-47

Ingredients

• 1 (7 oz.) can chipotle chiles in adobo sauce
• 1 Tbsp butter
• 1/2 cup funely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1 garlic clove, minced
• 1 Tbsp. flour
• 1 (1.4) can diced tomatoes and green chiles, undrained
• 4 cups hot cooked elbow macaroni (2 cups uncooked)
• 2 cups (8 oz.) shredded sharp chaddar cheese
• 1 cup 1% low fat cottage cheese
• 1 cup 2% milk
• 1/4 cup grated fresh parmesan cheese
• 1 egg, lightly beaten
• 3 Tbsp. dry breadcrumbs

Preparation

Step 1

Preheat oven to 350 degrees

Remove 1 tea. adobo sauce from can; sate aside. Remove 2 chipotle chiles from can; finely chop to measure 1 Tbsp. Reserve remaining chiles and adobo sauce for another use.

Melt butter in a Dutch oven over med-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add reserved 1 tea. adodo sauce, pasta, cheddar cheese, cottage cheese, milk parmesan, and egg; stir to combine. Spoon pasta mixture into a 2 qt. baking dish coated with cooking spray; top with breadcrumbs.

Bake at 350 degrees for 30 minutes or until bubbly.