Chipotle Macaroni and Cheese

Name: Chipotle Macaroni and Cheese Recipe
Yield: 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

Number of Servings: 6

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce1 tablespoon butter1/2 cup finely chopped onion1/2 cup finely chopped green bell pepper1 garlic clove, minced2 tablespoons all-purpose flour1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained4 cups hot cooked elbow macaroni (about 2 cups uncooked)2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese1 cup 1% low-fat cottage cheese1 cup 2% reduced-fat milk1/4 cup (1 ounce) grated fresh Parmesan cheese1 large egg, lightly beatenCooking spray3 tablespoons dry breadcrumbs

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.

Servings Per Recipe: 6

Nutritional Info 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

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