INGREDIENTS

1. 2chipotle chiles in adobo, finely minced
2. 1teaspoonadobo sauce(set aside)
3. 1tablespoonbutter
4. 1/2cuponions, finely chopped
5. 1/2cupgreen bell peppers, finely chopped
6. 2garlic cloves, minced
7. 2tablespoonsall-purpose flour
8. 1 (14 1/2 ounce)candiced tomatoes with green chilies, undrained or diced tomatoes with jalapenos
9. 2cupsmacaroni, cooked al dente(will yield 4 cups cooked)
10. 2cupsreduced-fat sharp cheddar cheese, shredded
11. 1cuplow fat cottage cheese
12. 1cup2% low-fat milk
13. 1/4cup gratedparmesan cheese
14. 1egg, lightly beaten
15. cooking spray
16. 3tablespoonsdry breadcrumbs
17. 1tablespoonbutter, melted
18. 1/8cupreduced-fat sharp cheddar cheese, shredded, lightly sprinkle on top (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Boil 2 cups macaroni according to package (do not overcook), drain.
3. Reserve 1 adobo sauce and set aside.
4. Finely chop 2 chipotle peppers, onions and green peppers.
5. Melt butter in heavy pot over med-high heat, toss chopped ingredients and stir.
6. Cook until onion is tender, then sprinkle with 2 T of flour.
7. Allow to cook for about 30 minutes then reduce to medium.
8. Stir in the can of diced tomatoes w/chilies– aka Rotel (I used tomatoes with jalapenos instead).
9. Simmer for 3 minutes until sauce thickens.
10. Now add the reserved adobo, cottage cheese, milk, cheddar, parmesan, macaroni and egg, stir well and pour mixture into casserole dish.
11. Melt tablespoon of butter and add breadcrumbs, stir until breadcrumbs are moist, sprinkle mixture over pasta.
12. You can also lightly sprinkle some more shredded cheddar over it before baking for 30 minutes until browned.