Chipotle Macaroni and Cheese

Chipotle Macaroni and Cheese
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup 1% low-fat cottage cheese
  • 4 cups hot cooked elbow macaroni (about 2 cups uncooked)
  • 1 garlic clove, minced
  • 1 large egg, lightly beaten
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 tablespoon butter
  • ½ cup finely chopped green bell pepper
  • + 8 more ingredients
    • 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
    • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
    • 1 (7-ounce) can chipotle chiles in adobo sauce
    • 2 tablespoons all-purpose flour
    • ½ cup finely chopped onion
    • Cooking spray
    • 3 tablespoons dry breadcrumbs
    • 1 cup 2% reduced-fat milk

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...

View full recipe at My Recipes

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