Becky Luigart-Stayner; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

bmoxie1212's Review

April 26, 2014
Good- but not amazing. Recipe makes a ton.

WLBETH's Review

January 27, 2014
Really, really good. Creamy and a nice smokey flavor from the chipotle. I was concerned it would be very spicy but it was perfect (for us). Perfect dinner for "Meatless Monday".

Sey1234's Review

November 01, 2012

eliande's Review

May 05, 2012
Not quite cheesy enough.

lsd5010's Review

March 22, 2012
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.

TriciaS's Review

February 13, 2012
Delicious! Followed recipe exactly but added 1 cup peas and had a meal. For us just enough bit. Definitely make again!!

Belladonna714's Review

January 31, 2012
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!!!

allylofgren's Review

October 25, 2011
This recipe is my husband's all time favorite. He askes me to make it all the time. Friends specifically ask me to bring it to parties and there's never leftovers

kittykat's Review

January 04, 2011
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.

downhomegrrl's Review

October 21, 2010
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.