Chipotle Macaroni And Cheese

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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.

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Steps

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Preheat oven to 350 degrees.

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Boil 2 cups macaroni according to package , drain.

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Reserve 1 adobo sauce and set aside.

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Finely chop 2 chipotle peppers , onions and green peppers.

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Melt butter in heavy pot over med-high heat , toss chopped ingredients and stir.

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Cook until onion is tender , then sprinkle with 2 t of flour.

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Allow to cook for about 30 seconds then reduce to medium.

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Stir in the can of diced tomatoes w / chilies-- aka rotel.

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Simmer for 3 minutes until sauce thickens.

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Now add the reserved adobo , cottage cheese , milk , cheddar , parmesan , macaroni and egg , stir well and pour mixture into casserole dish.

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Melt tablespoon of butter and add breadcrumbs , stir until breadcrumbs are moist , sprinkle mixture over pasta.

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You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.

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Ingredients

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chipotle chiles in adobo, adobo sauce, butter, onion, green bell pepper, garlic cloves, all-purpose flour, diced tomatoes with green chilies, macaroni, reduced-fat sharp cheddar cheese, low fat cottage cheese, 2% low-fat milk, parmesan cheese, egg, cooking spray, dry breadcrumbs