Contributed By: sariahc
Cooking Light
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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Kids can help make it
Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Lunch
Entree
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
Preheat oven to 350°.
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.
Cook's Notes
Nutrition Information
Calories: 324
;
Total Fat: 8.5
;
Saturated Fat: 4.6
;
Polyunsaturated Fat: 0.6
;
Carbohydrates: 39.6
;
Protein: 34.2
;
Calcium: 307
;
Sodium: 756
;
Iron: 2.4
;
Fiber: 2