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.
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)
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.
This was really good! You can't tell it's light at all and the portion size was very generous. I added like double the chipotles they recommended and still needed some hot sauce though, I love spicy food. It was a little runny, I think next time I would maybe do 1/2 cup of milk instead of a full cup, or drain the tomatoes.
So So yummy!!! I used Wegmans chipotle lime butter, liquid egg whites and whole wheat panko breadcrumbs. Once I added the tomatoes to the pan it thickened almost immediately. I baked and served this in individual ramekins because I cut the recipe down for two. However, next time I would make the whole thing and opt for leftovers!!!
I personally would reduce the amount of Chipotle as it was a bit hot for my taste. But otherwise this recipe was great. I added some dried fried onion rings on top instead of bread crumbs. I also used red pepper in place of green, just my preference. I will add some ground beef or turkey to this recipe next time. I really liked this recipe, will make it again.
This was good, but I didn't take the first bit and say "WOW-IE!" I had to add about 50% more cheese to be satisfied with it, and then it still wasn't knock-your-socks off. I would probably add an extra can of Rotel tomatoes (I used the mexican festival variety) next time. My boyfriend kept saying it needed bacon, but I don't eat much meat, so we didn't have any on hand to text that theory. I do like one reviewer's suggestion of chorizo, however.
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