Chipotle Macaroni And Cheese

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. 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 350u0b0 for 30 minutes or until bubbly.

chipotle chiles, butter, onion, green bell pepper, garlic, flour, tomatoes, hot cooked elbow macaroni, cheddar cheese, cottage cheese, milk, parmesan cheese, egg, cooking spray, breadcrumbs

Taken from www.myrecipes.com/recipe/chipotle-macaroni-cheese (may not work)