Mac 'n' Cheese with Chipotles

Ingredients

• 10 ounce canned tomatoes diced green drained canned
• 2  chipotle chiles in adobo sauce canned seeded drained chopped
• 8 cups pasta hot cooked uncooked ( 5 cups pasta)
• 1 tablespoon dijon mustard 
• 4 cups milk fat-free
• 0.3 cup flour all-purpose
• 0.5 cup green onions chopped
• 2 ounces monterrey jack cheese shredded
• 1 ounce parmesan cheese fresh divided grated
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 1 ounce bread white

Equipment

• food processor
• bowl
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. Place bread in a food processor, pulse until coarse crumbs form to measure 1/2 cup; set aside.
3. Lightly spoon flour into a dry measuring cup, and level with a knife.
4. Place flour in a large saucepan. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat, and simmer mixture for 2 minutes or until thick.
5. Remove from heat; stir in 2 tablespoons Parmesan and the next 5 ingredients (2 tablespoons Parmesan through chipotle chiles), stirring until cheese melts.
6. Combine cheese sauce, pasta, onions, and tomatoes in a bowl.
7. Spoon the mixture into a 13 x 9-inch baking dish coated with cooking spray.
8. Combine 2 tablespoons remaining Parmesan and breadcrumbs; sprinkle over pasta mixture. Cover and bake at 375 for 10 minutes. Uncover and bake for an additional 10 minutes or until mixture is bubbly.
9. Note: To make ahead, assemble casserole as directed, but stop before adding breadcrumb topping. Cover and refrigerate overnight.
10. Let stand 30 minutes at room temperature; sprinkle with breadcrumb topping, and bake as directed.