Chipotle Macaroni and Cheese

Becky Luigart-Stayner; Jan Gautro

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 24%
  • Fat: 8.5g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 34.2g
  • Carbohydrate: 39.6g
  • Fiber: 2g
  • Cholesterol: 56mg
  • Iron: 2.4mg
  • Sodium: 756mg
  • Calcium: 307mg

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

Preparation

  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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