This recipe makes 6 servings for an entree portion and you can serve it as a side dish for a dinner party with chicken or pork and stretch it further. I made this for tonight's dinner with steamed green beans. We were happy to have it again since I haven't made it in months. I've made it so many times that I have memorized the recipe. If you have kids you might want to reduce the number of chipotle chilis from 2 to 1.
Chipotle Macaroni and Cheese (serves 6) - photo courtesy Cooking Light
1 (7 1/2-ounce) can chipotle chiles in adobo sauce (ONLY use 1 or 2 chiles)
1 tablespoon butter
1/2 cup finely chopped onions
1/2 cup chopped green bell peppers
1 clove garlic minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes undrained
4 cupss cooked elbow macaroni 2 cups uncooked
2 cupss shredded cheddar cheese reduced-fat (8 oz)
1 cup 1% cottage cheese
1 cup 2% milk
1/4 cup grated Parmesan cheese
1 large egg lightly beaten
3 tablespoons bread crumbs
- Preheat oven to 350 degrees.
- Remove 1 tsp adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop to measure 1 tbs. Reserve chilies and remaining sauce for another use.
- Melt butter in a Dutch Oven over medium-high heat. Add chopped chilies, 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 tsp adobo sauce, pasta, chedder 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 bread crumbs. Bake at 350 for 30 minutes.