Meals Matter

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Contributed By: sariahc
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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.

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.

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