Chipotle Macaroni and Cheese

By KeyIngredient

Ingredients

• 1 7 oz can chipotle chilies in adobo sauce
• 1 T butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1 garlic clove, minced
• 2 T flour
• 1 14.5 oz can diced tomatoes and green chilies, undrained
• 4 cups hot cooked elbow macaroni (about 2 cups uncooked)
• 2 cups shreded reduced fat sharp cheddar cheese
• 1 cup 1% low fat cottage cheese
• 1 cup 2% reduced fat milk
• 1/4 cup parmesan cheese
• 1 large egg, lightly beaten
• cooking spray
• 3 T dry breadcrumbs

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350

2. Remove 1 tsp adobo sauce from can, set aside. Remove 2 chipotle chilies from can, finely chop to measure 1 T. Reserve remaining chilies and sauce for another use.

3. Melt butter in dutch oven over med. high heat. Add chopped chilies, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour, cook 3o seconds, stirring constantly. Reduce heat to medium, add tomatoes. Cook about 3 min. until thickened.

4. Add reserved 1 tsp adobo sauce, pasta, cheddar cheese, cottage cheese, mil, parmesan and egg - stir to combine

5. Spoon past mixture into a 2 quart baking dish coated with cooking spray, top with breadcrumbs.

6. Bake for 30 minutes until bubbly