Chipotle Macaroni and Cheese

Ingredients

• 1 tablespoon butter 
• 14.5 ounce canned tomatoes diced green undrained canned
• 7 ounce chipotles in adobo canned
• 2 cups elbow macaroni hot cooked uncooked
• 2 cups elbow macaroni hot cooked uncooked
• 3 tablespoons breadcrumbs dry
• 1 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 1  garlic clove minced
• 0.5 cup bell pepper green finely chopped
• 1 cup cottage cheese 1% low-fat
• 1 cup milk 2% reduced-fat
• 0.5 cup onion finely chopped
• 1 ounce parmesan fresh grated
• 8 ounces sharp cheddar cheese shredded reduced-fat

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Remove 1 teaspoon adobo sauce from can; set aside.
3. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
4. Melt butter in a Dutch oven over medium-high heat.
5. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently.
6. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened.
7. 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.
8. Bake at 350 for 30 minutes or until bubbly.