7 oz. chipotle chilis in adobo sauce
1 Tbs. butter
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 Tbs. flour
14 1/2 oz. Rotel tomatoes, undrained
2 cups uncooked macaroni, cooked
8 oz. sharp cheddar, shredded
1 cup 1% cottage cheese
1 cup 2% milk
1/4 cup parmesan
1 egg, beaten
3 Tbs. breadcrumbs
Preheat oven to 350. Remove 1 tsp. sauce and chop 2 chilis. Melt butter over med-high heat. Add chilis, onion, pepper and garlic, cook 4 minutes. sprinkle with flour, cook 30 seconds. Over medium heat, add tomatoes, cook 3 minutes. Add 1 tsp. sauce, pasta, cheeses, milk and egg. Stir to combine. Spoon into sprayed 2 quart dish. Top with breadcrumbs. Bake for 30 minutes.
1 Tbs. butter
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 Tbs. flour
14 1/2 oz. Rotel tomatoes, undrained
2 cups uncooked macaroni, cooked
8 oz. sharp cheddar, shredded
1 cup 1% cottage cheese
1 cup 2% milk
1/4 cup parmesan
1 egg, beaten
3 Tbs. breadcrumbs
Preheat oven to 350. Remove 1 tsp. sauce and chop 2 chilis. Melt butter over med-high heat. Add chilis, onion, pepper and garlic, cook 4 minutes. sprinkle with flour, cook 30 seconds. Over medium heat, add tomatoes, cook 3 minutes. Add 1 tsp. sauce, pasta, cheeses, milk and egg. Stir to combine. Spoon into sprayed 2 quart dish. Top with breadcrumbs. Bake for 30 minutes.
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