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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 417.9
  • Total Fat: 18.6 g
  • Cholesterol: 81.3 mg
  • Sodium: 632.2 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 23.4 g

View full nutritional breakdown of Chipotle Macaroni and Cheese calories by ingredient
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Chipotle Macaroni and Cheese

Submitted by: MADEMCHE

Introduction

adapted from CookingLight.com adapted from CookingLight.com
Number of Servings: 6

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

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Directions

Preheat oven to 350°.

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.

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.

Yield

6 servings (serving size: about 1 cup)


Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.






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