Chipotle Macaroni and Cheese
photo by Linajjac
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 chipotle chiles in adobo, finely minced
- 1 teaspoon adobo sauce (set aside)
- 1 tablespoon butter
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup green bell pepper, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained or (14 1/2 ounce) can diced tomatoes with jalapenos
- 2 cups macaroni, cooked al dente (will yield 4 cups cooked)
- 2 cups reduced-fat sharp cheddar cheese, shredded
- 1 cup low fat cottage cheese
- 1 cup 2% low-fat milk
- 1⁄4 cup grated parmesan cheese
- 1 egg, lightly beaten
- cooking spray
- 3 tablespoons dry breadcrumbs
- 1 tablespoon butter, melted
- 1⁄8 cup reduced-fat sharp cheddar cheese, shredded, lightly sprinkle on top (optional)
directions
- Preheat oven to 350 degrees.
- Boil 2 cups macaroni according to package (do not overcook), drain.
- Reserve 1 adobo sauce and set aside.
- Finely chop 2 chipotle peppers, onions and green peppers.
- Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
- Cook until onion is tender, then sprinkle with 2 T of flour.
- Allow to cook for about 30 SECONDS then reduce to medium.
- Stir in the can of diced tomatoes w/chilies-- aka Rotel (I used tomatoes with jalapenos instead).
- Simmer for 3 minutes until sauce thickens.
- Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
- Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
- You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.
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Reviews
-
Really good! I agree with the other reviewers...bacon would be awesome. Unfortunately, I didn't have any "real" bacon, so I added some bacon bits and diced ham, which worked fine (but not as good as the real deal, of course). I also decided to seed one of the chipotles and I'm SOOOO glad I did! It was still very spicy. Don't get me wrong...this girl can handle some spice (AZ native)...but I think this particular dish would be better with less of it. Next time, I'll seed both chipotles, so I still get the nice smokey flavor. I like that this is creamy comfort food, incorporates ingredients I always keep on hand, and includes some veggies. I'll definitely make this again.
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This mac and cheese recipe was really nice. I made it last night for dinner for DH, my aunt, and myself. My aunt loved it, DH and I liked it. It was easy to prepare and had a nice spicy flavor. Like Linaj, I might add a little extra adobo sauce next time. I also agree that stirring in some bacon might give it the little extra bit of flavor that it needed. This was a good recipe for a chilly night. Thanks, Jelisa!
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I have the original CL recipe, and I made this the other night. To Sackville Girl and Jelisa, in step 7, you are supposed to cook the onion and flour for 30 SECONDS, not minutes. I seeded the chipotle, so it was not too spicy. Oh, by the way, I forgot to add the egg and it turned out fine. My husband and company said it was a keeper.
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RECIPE SUBMITTED BY
J e l i s a
United States