Chipotle Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This macaroni and cheese is a favorite of ours because it is incredibly tasty and easy to prepare. You don't even have to make a white sauce for this creamy dish. The acidic tomatoes counter the richness of the cheeses. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
1 tablespoon butter |
1/2 cup finely chopped onion |
1/2 cup finely chopped green bell pepper |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained |
4 cups hot cooked elbow macaroni (about 2 cups uncooked) |
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese |
1 cup 1% low-fat cottage cheese |
1 cup 2% reduced-fat milk |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 large egg, lightly beaten |
cooking spray |
3 tablespoons dry breadcrumbs |
Directions:
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. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. 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. Bake at 350° for 30 minutes or until bubbly.
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