Chipotle Macaroni and Cheese

“I think I'm really beginning to acquire the taste for chipotles, this is only the second time I've made anything with these smokey peppers. I found this recipe in a recent issue of Cooking Light. It only uses 2 peppers so if you want to save the rest for future use, just lay on waxed paper and freeze, once frozen, wrap each pepper and store in freezer bag.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Boil 2 cups macaroni according to package (do not overcook), drain.
  3. Reserve 1 adobo sauce and set aside.
  4. Finely chop 2 chipotle peppers, onions and green peppers.
  5. Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
  6. Cook until onion is tender, then sprinkle with 2 T of flour.
  7. Allow to cook for about 30 SECONDS then reduce to medium.
  8. Stir in the can of diced tomatoes w/chilies-- aka Rotel (I used tomatoes with jalapenos instead).
  9. Simmer for 3 minutes until sauce thickens.
  10. Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
  11. Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
  12. You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.

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