- 6
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
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
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