Chipotle Macaroni and Cheese

Recipe by J e l i s a
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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