Ingredients
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1 teaspoon adobo sauce (set aside)
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1 tablespoon butter
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1/2 cup onion, finely chopped
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2 garlic cloves, minced
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2 tablespoons all-purpose flour
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1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
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2 cups macaroni, cooked al dente (will yield 4 cups cooked)
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1 cup low fat cottage cheese
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1 cup 2% low-fat milk
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1/4 cup grated parmesan cheese
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cooking spray
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3 tablespoons dry breadcrumbs
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1 tablespoon butter, melted
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1 egg, lightly beaten
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1/2 cup green bell pepper, finely chopped
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2 chipotle chiles in adobo, finely minced
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2 cups reduced-fat sharp cheddar cheese, shredded
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1/8 cup reduced-fat sharp cheddar cheese, shredded, lightly sprinkle on top
Instructions
- 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.