Chipotle Macaroni and Cheese
(I talked about this recipe here)
1 tablespoon chipotle chiles in adobo sauce
1 tablespoon butter
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
14.5 ounces diced tomatoes with green chiles, undrained
8 ounces elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup cottage cheese
1 cup milk
1/4 cup Parmesan cheese, grated
1 large egg, lightly beaten
3 tablespoons dry breadcrumbs
Cook pasta according to package directions; rinse and drain.
Preheat oven to 350.
Melt butter in a large pot over medium heat.
Add chipotle chile, 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. Remove from heat.
Add 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.
makes 6 1-cup servings
source: Cooking Light