We all really enjoyed the macaroni and cheese. With the cool and cloudy weather we've been having lately, I've found myself craving comfort foods like macaroni and cheese. And this was a recipe I've wanted to try. I did subsitute Muir Glen's Fire Roasted Tomatoes for the type of diced tomato called for in the recipe, which I would do again. The smoky taste of the fire-roasted tomatoes compliments the smoky taste in the chipotles well. M. thought the taste of chipotle was a bit overwhelming, and recommended cutting back a bit. So next time I make the dish, I'll only use one chili and see how that goes. But it is safe to say that this will be a dish repeated in this house as we both really enjoyed it. And so did our dinner guests.
Chipotle Macaroni and Cheese
Cooking Light's Notes - This macaroni and cheese is a favorite of ours because it is incredibly tasty and easy to prepare. You don't even have to make a white sauce for this creamy dish. The acidic tomatoes counter the richness of the cheeses.
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
3 tablespoons dry breadcrumbs
Preheat oven to 350°.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, 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 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. Bake at 350° for 30 minutes or until bubbly
Yield: 6 servings (serving size: about 1 cup)
CALORIES 324(24% from fat); FAT 8.5g (sat 4.6g,mono 2.4g,poly 0.6g); PROTEIN 34.2g; CHOLESTEROL 56mg; CALCIUM 307mg; SODIUM 756mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 39.6g
Cooking Light, JULY 2004