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Chipotle Macaroni and Cheese

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: about 1 cup)
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

Nutrition Information

  • calories 324
  • caloriesfromfat 24 %
  • fat 8.5 g
  • satfat 4.6 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 34.2 g
  • carbohydrate 39.6 g
  • fiber 2 g
  • cholesterol 56 mg
  • iron 2.4 mg
  • sodium 756 mg
  • calcium 307 mg

How to Make It

  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.